Recipe: Lomi (filipino Chicken Egg Noodle Soup)

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Today's feature is the lomi (filipino chicken egg noodle soup). This delightful recipe is straightforward and quick to prepare.

All you require are 14 ingredients and the readiness to follow 5 easy steps.

• 250 g fresh miki or thick egg noodles
• 1 chicken breast, sliced into bite-size pieces
• 4-5 pieces chicken liver, pre-boiled and sliced into half
• 3-4 pieces ngo hiang or que-kiam/kikiam, fried and sliced into half
• 4-5 pieced squid ball, fried and sliced into half
• 1 carrot, julienned
• 1 cup cabbage, shredded
• 1 onion, chopped
• 2-3 cloves garlic, diced
• 1 chicken bouillon
• 1.5 liter water
• 1 egg, slightly beaten
• Corn starch for slurry
• Salt and pepper

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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "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.

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve outstanding results.

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