Imitation of the Philippines Nido Soup ( Bird's Nest)

Last Night and at yesterday lunch, Newton's restaurant served an egg drop soup which reminded me of the real Nido Soup of the Philippines- One of the Most expensive soup in the world. In my previous posting, I wrote why it is expensive. This  posting, I am posting the recipe of an imitation Nido soup that my relatives in the Philippines served during special occasions. 

In the meantime, here's a photo of the Newton's soup, I had for lunch the other day, which inspired me to write this. The taste of the soup is very similar to the Nido soup, I have tasted in the Philippines several years ago.    

YOU CAN ADD VERMICELLI NODDLES TO THIS, AND IT WILL MIMIC THE TEXTURE and gelatinous taste OF THE REAL NIDO  SOUP.  

An imitation of the Philippine Nido Soup (mock bird's nest soup) substitutes expensive swiftlet saliva nests with sotanghon (mung bean vermicelli) and egg whites to mimic the signature gelatinous and stringy texture in a rich chicken broth. 

Key Ingredients

50g sotanghon (mung bean vermicelli), soaked and finely snipped into short strands
4 cups rich chicken stock
1 cup shredded cooked chicken meat
1/2 cup finely diced cooked ham or crab meat
1/2 cup canned whole kernel corn (optional)
2 egg whites, lightly beaten
1 tbsp cornstarch dissolved in 2 tbsp water (slurry)
Salt, pepper, and chopped green onions for seasoning

Step-by-Step Instructions

Soak and Chop: Soak the mung bean noodles in warm water until soft, then cut them into short, thin strands to resemble the texture of a bird's nest. 
Simmer the Base: Bring the chicken stock to a boil in a pot. Add the shredded chicken, ham, and corn. Simmer for about 5 minutes. 
Add the "Nest": Stir in the prepared vermicelli noodles. Cook for another 3 to 5 minutes until translucent and tender.
Thicken: Pour in the cornstarch slurry while stirring continuously until the soup achieves a light, smooth consistency. 
Create Ribbons: Lower the heat. Slowly drizzle in the lightly beaten egg whites while gently stirring in one direction to form delicate silky egg ribbons. 
Serve: Season with salt and pepper to taste. Garnish with chopped green onions before serving hot.

AI Overview: Meanwhile, here are other luxurious Soups: 

The world's most expensive soups feature ultra-luxury ingredients like edible gold leaf, rare bird saliva nests, shark fin, and high-grade Wagyu beef, with prices ranging from roughly $100 to over $5,000 per bowl depending on the establishment and customization. 

Luxury Soups and Estimated Costs

Buddha Jumps Over the Wall Soup (Kai Mayfair, London): Up to $5,000 per bowl (requires 5 days notice and contains shark fin, abalone, flower mushroom, sea cucumber, and gold leaf).
Cordyceps and Dianhong Snail Soup: ~$700 per bowl, heavily driven by medicinal Cordyceps mushrooms priced at thousands per kilogram.
Norwood Chinese Restaurant Shark Fin Soup (Australia): ~$450 AUD (~$300 USD) featuring imported scallops, abalone, and shark fin.
Niu Ba Ba Beef Noodle Soup (Taiwan): ~$320+ per bowl, made using a blend of premium cuts from Japan, the US, Australia, and Brazil simmered for days. 
Luxury Mushroom and White Truffle Velouté: ~$230 per serving when utilizing rare wild mushrooms and seasonal truffle shavings.
Traditional Bird's Nest Soup: $100 to $300+ per bowl, crafted from cleaned swiftlet saliva nests rich in gelatinous texture and high-end broths.
High-End Seafood and Caviar Bisque: ~$190 per serving, elevated with sturgeon caviar or edible gold elements.
French Blue Lobster Bisque: ~$100+ per serving, using multiple rare blue lobsters per bowl to maximize flavor concentration. 
Abalone and Sea Cucumber Consommé: ~$100–$150 per bowl in high-end traditional banquet settings across East Asia.
Imperial Ginseng and Silkie Chicken Soup: ~$100 per bowl, valued for traditional herbal health properties and rare aged ginseng roots.
Finally, here are the Most Expensive Dishes: 



Lastly, here are the top Five News of Today: 
The top five major news stories today include the passing of Norway's King Harald V at age 89, ongoing rescue and recovery efforts following a massive catastrophic flood and landslide along the Nepal-Tibet border, the United States marking six months of war with Iran as mediators focus on reopening the Strait of Hormuz, a federal judge blocking the Trump administration's mail-in ballot order, and the formation of Tropical Storms Karina and Lowell in the Pacific Ocean.
Global and National Updates
Norway's Monarchy: King Harald V has passed away at the age of 89, and his son has officially assumed the throne.
Nepal-Tibet Floods: Rescue operations continue after a massive glacier collapse and landslide triggered devastating flash floods along the border region, leaving hundreds dead and many still missing.
Conflict with Iran: The U.S. marks six months since the onset of the war with Iran, with international mediators currently prioritizing diplomatic efforts to reopen the strategic Strait of Hormuz. 
Legal and Political Rulings: A federal judge has issued an order blocking the Trump administration's recent directive concerning mail-in ballots.
Severe Weather: Tropical storms Karina and Lowell have officially formed in the Pacific Ocean as weather systems remain active.

Super Expensive but Delicious Bird Nest Soup from the Philippines ( Nido Soup)

Birds nest soup in the philippines

In the Philippines, bird's nest soup is known locally as Nido Soup, a prized delicacy deeply intertwined with the history and geography of Palawan. The municipality of El Nido (literally translating to "The Nest") was explicitly named after these edible structures, which have been harvested from local limestone cliffs and traded with Chinese merchants since at least 1225 CE. 

🥣 The Ingredient & Tradition

The soup features the nests of the edible-nest swiftlet (Aerodramus fuciphagus), known locally as the balinsasayaw.

• The Material: Unlike typical bird nests made of twigs, these are woven entirely from the bird’s gummy, nutrient-rich saliva which hardens upon contact with the air. 
• The Harvest: Local gatherers called busyadors (or buchadors) risk their lives scaling treacherous karst caves and jagged cliffs without safety gear to harvest them. Because of the extreme danger and rarity, raw wild nests can fetch upwards of $2,500 to $3,000 per kilogram. 
• The Flavor: When boiled, the nest dissolves into a distinct gelatinous, slippery texture. The flavor itself is neutral and takes on the taste of the savory broth it is simmered in. 
• 🍽️ Culinary Preparation: Filipino vs. Chinese Style

While traditional Chinese bird's nest soup is often served as a sweet double-boiled tonic (tong sui) with rock sugar, the Filipino Nido Soup is strictly a savory, comforting starter. 

The authentic recipe involves carefully picking out feathers and debris from the nest, soaking it for several hours until pliable, and then cooking it rapidly in a rich chicken broth. It is typically enhanced with:

• Beaten egg whites (creating a texture similar to egg drop soup)
• Minced garlic and translucent onions sweated in oil
• Shredded chicken or minced ham
• Occasionally, a quail egg dropped in just before serving

📍 Where to Find it & Cost

Authentic, wild-harvested Nido soup is incredibly exclusive and difficult to find on standard menus—even in El Nido itself, due to heavy regulations and limited supply. 

• The Premium Experience: In high-end Chinese restaurants across Metro Manila (such as those in Binondo/Chinatown) or luxury resorts in Palawan, a single serving of genuine cave-harvested bird's nest soup can cost anywhere from 5,000 PHP (~$100 USD) per bowl. Some travelers buy high-grade raw nests directly from licensed locals and pay upscale resort kitchens a fee to clean and prepare it for them.
• The Everyday Alternative: Because real nests are financially out of reach for most, many casual Filipino restaurants, tea houses, and home cooks serve a mock Nido soup. These versions use affordable substitutes like vermicelli bean thread noodles (misua), clear agar-agar, or specialized commercial soup bases to mimic the signature gelatinous strands without the luxury price tag

In the Philippines, bird's nest soup is known as nido soup (nido is Spanish for nest). It is a rare and costly delicacy made from the hardened saliva nests of swiftlets (balinsasayaw) found in coastal limestone caves, particularly in Palawan areas like El Nido. 

Origins and Harvesting

Named after El Nido, Palawan, the primary hub for the edible nest trade in the country.
Nests are built entirely from swiftlet saliva that hardens upon air exposure.
Collected by local free-climbers called busayadors who scale dark, slippery sea cliffs and deep caves in a dangerous occupation.

Soup Characteristics and Preparation

The raw nests are cleaned of feathers, soaked for hours until soft, and simmered in a rich chicken or meat broth.
Gives the soup a unique, soft, and gelatinous or rubbery texture.
Often served in high-end Chinese restaurants or prepared as a special-occasion dish.
Personal News: Following up my suggestion, I was informed by Joel the other day,  that in the next two to three weeks, there will be variation in the menu served during our Sunday Brunch. Instead of Grilled Salmon, Joel plan on serving Seafood Paella. Thank you, Newton's Staff and Kitchen Crew. Looking forward for the Paella. 

Seafood paella (paella de mariscos) is a classic Spanish rice dish from Valencia. It features short-grain rice infused with saffron and rich fish broth, topped with fresh shrimp, mussels, and squid, and finished with a crispy bottom crust called the socarrat.