Hello, I am Kate. Today, I will show you a way to prepare 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 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 popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Lomi (Filipino chicken egg noodle soup) is something that I’ve loved my entire life. They are fine and they look wonderful.
To bewith this particular recipe, we must prepare a few components. You can cook lomi (filipino chicken egg noodle soup) using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lomi (Filipino chicken egg noodle soup):
- Take 250 g fresh miki or thick egg noodles
- Make ready 1 chicken breast, sliced into bite-size pieces
- Prepare 4-5 pieces chicken liver, pre-boiled and sliced into half
- Take 3-4 pieces ngo hiang or que-kiam/kikiam, fried and sliced into half
- Prepare 4-5 pieced squid ball, fried and sliced into half
- Make ready 1 carrot, julienned
- Get 1 cup cabbage, shredded
- Take 1 onion, chopped
- Take 2-3 cloves garlic, diced
- Prepare 1 chicken bouillon
- Take 1.5 liter water
- Prepare 1 egg, slightly beaten
- Prepare Corn starch for slurry
- Prepare Salt and pepper
Instructions 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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