Hello, I’m Kate. Today, I will show you a way to make lomi (filipino chicken egg noodle soup) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna 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 recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Lomi (Filipino chicken egg noodle soup) is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. 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):
- Take fresh miki or thick egg noodles
- Make ready chicken breast, sliced into bite-size pieces
- Make ready chicken liver, pre-boiled and sliced into half
- Take ngo hiang or que-kiam/kikiam, fried and sliced into half
- Make ready pieced squid ball, fried and sliced into half
- Prepare carrot, julienned
- Make ready cabbage, shredded
- Take onion, chopped
- Take garlic, diced
- Prepare chicken bouillon
- Get water
- Get egg, slightly beaten
- Take Corn starch for slurry
- Prepare Salt and pepper
Steps 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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