Hi, I’m Kate. Today, I’m gonna show you how to make lomi (filipino chicken egg noodle soup) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. This will be really 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 well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Lomi (Filipino chicken egg noodle soup) is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. 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):
- Prepare 250 g fresh miki or thick egg noodles
- Take 1 chicken breast, sliced into bite-size pieces
- Get 4-5 pieces chicken liver, pre-boiled and sliced into half
- Make ready 3-4 pieces ngo hiang or que-kiam/kikiam, fried and sliced into half
- Take 4-5 pieced squid ball, fried and sliced into half
- Get 1 carrot, julienned
- Take 1 cup cabbage, shredded
- Take 1 onion, chopped
- Get 2-3 cloves garlic, diced
- Make ready 1 chicken bouillon
- Prepare 1.5 liter water
- Prepare 1 egg, slightly beaten
- Get Corn starch for slurry
- Take 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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