Process For the Fried Garlic Bits:

Heat oil in a small pan over low heat.

Add minced garlic and cook for 10-15 minutes until golden brown.

Remove garlic from the pan with a slotted spoon and drain on paper towels. They'll crisp up as they cool.

Process for the Chicken Sotanghon

Heat oil in a large pot over medium heat. Add onions, garlic, and ginger. Sauté until softened.

Add chicken and cook until lightly browned and juices run clear.

Stir in Chinese celery and cook for 1-2 minutes until softened.

Pour in fish sauce and cook for another 1-2 minutes.

Add chicken broth, bring to a boil, then lower the heat, cover, and simmer until chicken is cooked through.

In a bowl, mix ½ cup of hot broth with atsuete powder until dissolved. Add to the pot.

Toss in carrots and cook for 1-2 minutes until halfway done. Season with salt and pepper.

Add sotanghon noodles and gently push them into the broth to soften.

Ladle the soup into bowls and top with boiled eggs, fried garlic bits, and green onions. Serve hot.

Once the noodles have softened slightly, add cabbage and cook for 2-3 minutes until noodles are cooked and veggies are tender yet crisp.