Lomi (Filipino chicken egg noodle soup)
Lomi (Filipino chicken egg noodle soup)

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lomi (filipino chicken egg noodle soup). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Lomi (Filipino chicken egg noodle soup) is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Lomi (Filipino chicken egg noodle soup) is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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):
  1. Make ready 250 g fresh miki or thick egg noodles
  2. Get 1 chicken breast, sliced into bite-size pieces
  3. Make ready 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. Make ready 4-5 pieced squid ball, fried and sliced into half
  6. Get 1 carrot, julienned
  7. Take 1 cup cabbage, shredded
  8. Make ready 1 onion, chopped
  9. Take 2-3 cloves garlic, diced
  10. Take 1 chicken bouillon
  11. Make ready 1.5 liter water
  12. Take 1 egg, slightly beaten
  13. Prepare Corn starch for slurry
  14. Get Salt and pepper

Lomi (Filipino chicken egg noodle soup). Chicken Lomi is a type of Filipino chicken noodle soup. Compared to traditional chicken soup, the broth for this particular soup version is thicker. Raw egg is added to the broth making it almost similar in texture to egg drop soup.

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.

Compared to traditional chicken soup, the broth for this particular soup version is thicker. Raw egg is added to the broth making it almost similar in texture to egg drop soup. Lomi contains simple ingredients so it's easy to prepare and it takes less than an hour to make. If you want to relax with. Lomi is a Filipino egg noodle soup with a thicker soup base.

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