Lomi (Filipino chicken egg noodle soup)

Name: Lomi (Filipino chicken egg noodle soup)
Cuisine: American
Ingredients: 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

alfredsanpedro @theweekenddinnerlog

Lomi is a Filipino egg noodle soup with a thicker soup base.

alfredsanpedro @theweekenddinnerlog

Lomi is a Filipino egg noodle soup with a thicker soup base.

Saved

Ingredients

250 gfresh miki or thick egg noodles
1chicken breast, sliced into bite-size pieces
4-5 pieceschicken liver, pre-boiled and sliced into half
3-4 piecesngo hiang or que-kiam/kikiam, fried and sliced into half
4-5pieced squid ball, fried and sliced into half
1carrot, julienned
1 cupcabbage, shredded
1onion, chopped
2-3 clovesgarlic, diced
1chicken bouillon
1.5 literwater
1egg, slightly beaten
Corn starch for slurry
Salt and pepper

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Steps

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.