Hi, I am Joana. Today, I will show you a way to make lomi (filipino chicken egg noodle soup) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lomi (Filipino chicken egg noodle soup) Recipe
Lomi (Filipino chicken egg noodle soup) is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Lomi (Filipino chicken egg noodle soup) is something which I’ve loved my whole life.
To bewith this recipe, we have to prepare a few ingredients. 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):
- Take 250 g fresh miki or thick egg noodles
- Prepare 1 chicken breast, sliced into bite-size pieces
- Take 4-5 pieces chicken liver, pre-boiled and sliced into half
- Prepare 3-4 pieces ngo hiang or que-kiam/kikiam, fried and sliced into half
- Make ready 4-5 pieced squid ball, fried and sliced into half
- Get 1 carrot, julienned
- Prepare 1 cup cabbage, shredded
- Make ready 1 onion, chopped
- Prepare 2-3 cloves garlic, diced
- Take 1 chicken bouillon
- Take 1.5 liter water
- Take 1 egg, slightly beaten
- Make ready Corn starch for slurry
- Take Salt and pepper
Instructions to make Lomi (Filipino chicken egg noodle soup):
- 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.
- 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.
- Add the carrots, cabbage, squid balls and kikiam. Simmer for another 5 minutes.
- Season with salt and pepper accordingly. Add the egg while continuously stirring. One evenly distributed, add slurry and stir continuously to thicken the soup.
- Serve hot with boiled egg.
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