Simple Way to Make Award-winning Lomi (Filipino chicken egg noodle soup)

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, lomi (filipino chicken egg noodle soup). It is one of my favorites. This time, I will make it a bit unique. 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 appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Lomi (Filipino chicken egg noodle soup) is something which I’ve loved my whole life.

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

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

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