Recipe of Quick Lomi (Filipino chicken egg noodle soup)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lomi (filipino chicken egg noodle soup). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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

To begin 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 it.

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

1. Get 250 g fresh miki or thick egg noodles
2. Make ready 1 chicken breast, sliced into bite-size pieces
3. Prepare 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. 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. Make ready 1 chicken bouillon
11. Make ready 1.5 liter water
12. Make ready 1 egg, slightly beaten
13. Get Corn starch for slurry
14. Take 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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