Easiest Way to Make Homemade Lomi (Filipino chicken egg noodle soup)
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, How to Prepare Homemade Lomi (Filipino chicken egg noodle soup). One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lomi (Filipino chicken egg noodle soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lomi (Filipino chicken egg noodle soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few ingredients. You can have Lomi (Filipino chicken egg noodle soup) using 14 ingredients and 5 steps. Here is how you can achieve that.
Lomi is a Filipino egg noodle soup with a thicker soup base.
Ingredients and spices that need to be Take to make Lomi (Filipino chicken egg noodle soup):
- 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
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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