When we moved to Japan, the Filipino Association of Scholars in Tsukuba had a welcome party for me and my son Keith. But I wasn't able to come because I was so busy reading Dan brown's Angels and Demons. So, I cooked this Lomi Noodle Soup for my hubby's potlock. It was an instant hit, everyone was looking for me after that. They said my lomi is phenomenal. Haha! I didn't believe them though, maybe they just said that because they aren't in the Philippines and missing the local food here. Oops! enough of this long introduction, let's move on to this magical lomi noodle soup.
You will need:
1/4 kilo lomi noodles (when I was in Japan I used rice noodle)
1/2 cup chicken (shredded)
1/2 cup shrimps (shelled)
1 large onion, chopped
3-4 cloves garlic, crushed
1 cup shredded cabbage
1 tbsp. chopped carrots
6-7 cups chicken broth
2 tbsp. cooking oil
1 tbsp. cornstarch.dissolved in water
2 raw eggs
salt to taste
Instructions:
- Sauté garlic and onion. When brown add Chicken, and Shrimps.
- Stir for 2 minutes. Add 1/2 cup water, cover and simmer until water is almost dry.
- Add broth. Cover and let boil for 10 minutes.
- Drop in noodles, carrots, and shredded cabbage. Let boil for 3 minutes and thicken with dissolved cornstarch.
- Put off the heat.
- Beat eggs and stir in. Do not boil. Serve at once.
How about you? Do you cook and eat this kind of soup? Kindly share your story about it.