Recipe: Pancit Lomi Soup for the Rainy Day

I initially planned to cook Chicken Mami this morning. But our helper ended up buying thick egg noodles so I decided to try making Pancit Lomi Soup instead. I told my hungry customers not to expect too much since it's my first time and I'm cooking it from memory. Meaning, from how I recall the taste of the best Lomi soup I've ever eaten.


Pancit Lomi Soup for the Rainy Day
(serves 4-6 hungry stomachs)

200 g. thick fresh egg noodles
1/2 kilo chicken soup pack (breast/rib part), boiled and shredded
4 pcs chicken liver, cubed
8 pcs store-bought squid balls, quartered
1 small red onion, minced
3 cloves garlic, minced
1 small sayote, sliced thinly
1 med sized carrots, sliced thinly
1 small head of cabbage, shredded
a few stalks of spring onion

3 cups chicken stock (from the boiled chicken)
2 tbsps cornstarch
2 pcs egg, slightly beaten
2 tbsp olive oil/vegetable oil

Procedure:

1. Saute garlic and onion till translucent. You can slightly brown the garlic if you like the somehow toasted/bitter taste.
2. Add liver and saute till half-cooked.
3. Add the carrots and sayote and stir fry for about 2mins.
4. Add the squid balls, shredded chicken and chicken stock.
5. Dilute cornstarch in a few tsps of water and add to the soup.
6. Add egg noodles (make sure it's cleaned)
7. Add shredded cabbage. Simmer for one or two minutes.
8. Add fresh egg and stir.
9. Season with salt and pepper to taste.
10. Garnish with spring onions.

Best eaten while still piping hot on a cold, rainy day.