Lomi Soup

I cooked this Lomi Soup on a hot summer day (which I think was weird) but we enjoyed it nonetheless. Despite the lack of traditional ingredients, it still tasted so yummy. I used tapioca vermicelli (the fat kind) because I couldn't find lomi noodles in our local Asian store.


What you need:

• 1 pound chicken breasts
• 6 cloves of garlic, minced
• 2 carrots, peeled and sliced in matchsticks
• 4 cups chicken broth
• 2 eggs, beaten
• 1 medium-sized onion, sliced
• 2 tablespoons cooking oil
• 1 tablespoon sesame oil
• dash of ground pepper
• patis or salt, to taste
• 3 stalks of green onion (for garnish)

What to do:

Boil the chicken breasts for about 20 minutes, then let cool. Set aside the broth. Once the boiled chicken is cool enough to touch, shred or pull it.

In a pot over medium-high heat, saute the garlic and onion in 2 tablespoons of cooking oil. Pour in the broth and bring to a boil. Add the carrots and chicken, and once it boils again, add the noodles. Cover and simmer for about 10 minutes, or until the noodles are al dente.

Season with patis (or salt) and pepper according to your taste. Remove from heat and pour in the beaten eggs in a thin stream while stirring. Add the sesame oil. Serve in bowls and garnish with green onions. Enjoy!


Tips, Tricks and Tweaks:

1. Traditional lomi has cabbage, que-kiam, and pork livers.
2. Add other veggies like snow peas or celery.
3. Next time I make this, I will add hard boiled eggs and fried garlic as garnish. Mmmm.