Recipe of Award-winning Lomi (Filipino chicken egg noodle soup)

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lomi (filipino chicken egg noodle soup). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Lomi (Filipino chicken egg noodle soup) is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Lomi (Filipino chicken egg noodle soup) is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook 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. Take 250 g fresh miki or thick egg noodles
2. Make ready 1 chicken breast, sliced into bite-size pieces
3. Make ready 4-5 pieces chicken liver, pre-boiled and sliced into half
4. Prepare 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. Make ready 1 carrot, julienned
7. Prepare 1 cup cabbage, shredded
8. Get 1 onion, chopped
9. Prepare 2-3 cloves garlic, diced
10. Prepare 1 chicken bouillon
11. Get 1.5 liter water
12. Take 1 egg, slightly beaten
13. Prepare 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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