Syotsa Recipe

Warm, comforting and full of protein that’s perfect for your sick days or rainy weather, syotsa is packed with pork liver and kidneys to nourish you and your family, and thin sotanghon noodles in a flavorful, gingery broth that’s guaranteed to cure whatever ails you. Serve this with rice if you wish—the onions and garlic add plenty of deliciousness to the meat, and the sayote gives added nutritional value to a dish that provides lots of comfort during the most exhausting days. The suggested additions of malunggay will be great for adding vitamins, and the spring onions will add a bit of brightness and crunch. It will also taste good with some sliced chilies if you prefer a bit of heat with your soup. It’s a good alternative to your usual sinigang, and is a great way to introduce other meats into your picky kids’ regular diets.


  • 2 tbsps oil
  • 10 grams garlic
  • 50 grams onion
  • 100 grams ginger
  • 250 grams pork liver, sliced into strips
  • 250 grams pork kidney
  • 250 grams sayote, sliced thinly
  • 100 grams sotanghon
  • 1 liter chicken stock
  • Salt and pepper
Optional toppings:
  • Talbos ng sili
  • Spring onions
  • Malunggay leaves

Cooking Instructions:

  1. Sauté ginger, onion and garlic until fragrant.
  2. Add pork liver and kidney. Season with salt and pepper.
  3. Add chicken stock and simmer until it boils.
  4. When the broth boils, add the sotanghon until it softens.
  5. Adjust seasoning if needed.
  6. Top the broth with malunggay and sili leaves.
  7. Garnish with spring onions before serving.

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