Recipe of 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 make a distinctive dish, lomi (filipino chicken egg noodle soup). One of my favorites food recipes. For mine, 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 popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Lomi (Filipino chicken egg noodle soup) is something that I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Lomi (Filipino chicken egg noodle soup):

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