Lomi (Filipino chicken egg noodle soup)
Lomi (Filipino chicken egg noodle soup)

Hi everyone, Welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lomi (filipino chicken egg noodle soup). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Lomi (Filipino chicken egg noodle soup) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Lomi (Filipino chicken egg noodle soup) is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook lomi (filipino chicken egg noodle soup) using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Lomi (Filipino chicken egg noodle soup):
  1. 250 g fresh miki or thick egg noodles
  2. 1 chicken breast, sliced into bite-size pieces
  3. 4-5 pieces chicken liver, pre-boiled and sliced into half
  4. 3-4 pieces ngo hiang or que-kiam/kikiam, fried and sliced into half
  5. 4-5 pieced squid ball, fried and sliced into half
  6. 1 carrot, julienned
  7. 1 cup cabbage, shredded
  8. 1 onion, chopped
  9. 2-3 cloves garlic, diced
  10. 1 chicken bouillon
  11. 1.5 liter water
  12. 1 egg, slightly beaten
  13. Corn starch for slurry
  14. Salt and pepper
Steps to make Lomi (Filipino chicken egg noodle soup):
  1. In a pot, saute garlic and onion. Once onion have soften, add the chicken breast. Cook for 2-3 minutes or until chicken have browned. Season with salt.
  2. Add the chicken liver and cook for 2-3 minutes. Then add the fresh miki noodles, water and chicken bouillon. Season with pepper. Bring to boil and simmer for 5 minutes over low fire.
  3. Add the carrots, cabbage, squid balls and kikiam. Simmer for another 5 minutes.
  4. Season with salt and pepper accordingly. Add the egg while continuously stirring. One evenly distributed, add slurry and stir continuously to thicken the soup.
  5. Serve hot with boiled egg.

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