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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, lomi (filipino chicken egg noodle soup). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Lomi (Filipino chicken egg noodle soup) is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Lomi (Filipino chicken egg noodle soup) is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. 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):
  1. Take fresh miki or thick egg noodles
  2. Make ready chicken breast, sliced into bite-size pieces
  3. Prepare chicken liver, pre-boiled and sliced into half
  4. Take ngo hiang or que-kiam/kikiam, fried and sliced into half
  5. Get pieced squid ball, fried and sliced into half
  6. Take carrot, julienned
  7. Prepare cabbage, shredded
  8. Take onion, chopped
  9. Prepare garlic, diced
  10. Take chicken bouillon
  11. Get water
  12. Take egg, slightly beaten
  13. Get Corn starch for slurry
  14. Prepare Salt and pepper
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.

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