Lomi (Filipino chicken egg noodle soup). Chicken Lomi is a type of Filipino chicken noodle soup. Compared to traditional chicken soup, the broth for this particular soup version is thicker. Raw egg is added to the broth making it almost similar in texture to egg drop soup.

America has chicken noodle soup; the Philippines have a vibrant soup dish called lomi. I'd love to show you how to make it! When Filipinos find themselves chilly during the Philippines' fierce typhoons, many of them find comfort in a bowl of warm, savory, and thick lomi, an egg noodle dish. You can have Lomi (Filipino chicken egg noodle soup) using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lomi (Filipino chicken egg noodle soup)

It's 250 g of fresh miki or thick egg noodles.
It's 1 of chicken breast, sliced into bite-size pieces.
It's 4-5 pieces of chicken liver, pre-boiled and sliced into half.
You need 3-4 pieces of ngo hiang or que-kiam/kikiam, fried and sliced into half.
It's 4-5 of pieced squid ball, fried and sliced into half.
Prepare 1 of carrot, julienned.
It's 1 cup of cabbage, shredded.
You need 1 of onion, chopped.
Prepare 2-3 cloves of garlic, diced.
Prepare 1 of chicken bouillon.
Prepare 1.5 liter of water.
It's 1 of egg, slightly beaten.
Prepare of Corn starch for slurry.
It's of Salt and pepper.

Lomi is a Chinese-inspired egg noodle soup which is served in thick starchy soup and garnished with a variety of toppings depending on one's preference or local tradition. Lomi has got to be one of the most popular dishes served at a typical Filipino restaurant. Pancit lomi is a hearty Filipino soup consisting of fresh egg noodles served in a rich, flavorful broth. Many regional varieties are thickened with flour or eggs and incorporate pork or chicken, sliced pork liver, and a variety of vegetables.

Lomi (Filipino chicken egg noodle soup) step by step

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..

The most famous version of pancit lomi originates from Batangas. Lomi or Pancit Lomi Recipe is a Filipino-Chinese dish best eaten while steaming hot, it is made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter. Pancit Lomi is very popular in eastern part of Batangas and Bacolod City. Pancit lomi is a Filipino Chinese noodle dish made from thick fresh egg noodles or commonly known as miki. There are also varieties of miki depending on the.