How to Make Homemade Lomi (Filipino chicken egg noodle soup)

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lomi (filipino chicken egg noodle soup). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lomi (Filipino chicken egg noodle soup) is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Lomi (Filipino chicken egg noodle soup) is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have 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. Take 250 g fresh miki or thick egg noodles
2. Take 1 chicken breast, sliced into bite-size pieces
3. Prepare 4-5 pieces chicken liver, pre-boiled and sliced into half
4. Take 3-4 pieces ngo hiang or que-kiam/kikiam, fried and sliced into half
5. Make ready 4-5 pieced squid ball, fried and sliced into half
6. Take 1 carrot, julienned
7. Get 1 cup cabbage, shredded
8. Take 1 onion, chopped
9. Make ready 2-3 cloves garlic, diced
10. Get 1 chicken bouillon
11. Make ready 1.5 liter water
12. Prepare 1 egg, slightly beaten
13. Prepare Corn starch for slurry
14. Prepare Salt and pepper

Instructions 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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