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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, lomi (filipino chicken egg noodle soup). It is one of my favorites food recipes. For mine, I will 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 is fast, it tastes yummy. They are nice and they look wonderful. Lomi (Filipino chicken egg noodle soup) is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. 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. Get 1 chicken breast, sliced into bite-size pieces
3. Make ready 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. Prepare 1 carrot, julienned
7. Get 1 cup cabbage, shredded
8. Take 1 onion, chopped
9. Take 2-3 cloves garlic, diced
10. Make ready 1 chicken bouillon
11. Get 1.5 liter water
12. Take 1 egg, slightly beaten
13. Make ready Corn starch for slurry
14. Prepare 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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