How I love soup.
Clear.
Pureed vegetable based.
Without vegetables.
Tomato based.
Cold or piping hot.
I love it.
My favourite would always be clam chowder. I make them every now and then but since clams are a bit hard to obtain I turn into noodle soups. Yes, yes I occasionally make instant noodles. However when time and resources permit I make a hearty and personified lomi. I mean, who doesn’t? your making it for yourself or your family right? Why not make it into something you’d really want it to be.
So anyways, for an uncertain number of years I frequent a local Chinese fast food chain for my “anytime” fix of a hot bowl of lomi. Their version has a distinct “kinchay” aftertaste. Their noodles were superb, I think they make it themselves. Althoough I prefer a much soupier serving theirs isn’t necessarily “not enough” in fact it is how it should be. So yes, that made me make this one.
Mine’s a simpler version. A lot simpler.
Liver and Innards Chicken Lomi
Ingredients
Pansit miki ½ kilo fresh, boiled then rinsed in cold running water
Liver/ innards 1 kilo, sliced
Chicken broth 6 cups
Cabbage 1 cup, shredded
Carrots 1 cup, julienned
Bell pepper 2 pieces, julienned
Onion leaves ½ cup, finely chopped
Oil 2 tbs (for sautéing)
Garlic 4-5 cloves, minced
Onion 2 red onion, minced
Pepper to taste
Salt to taste
How to:
1. Heat oil in a heavy bottom pot. Add in onion and garlic. Add a cup of water, once boiling add in the sliced liver/innards. Cook for about 2 minutes. Scoop out the liver and innards. Then add 6 cups of broth. Allow to simmer.
2. Meanwhile prepare miki noodles. Put noodles in a strainer then dunk in a pot of boiling water for about 1 minute. Rinse in cold running water. Set aside.
3. Prepare the vegetables.
4. Add in vegetables then prepared miki noodles. Season with salt and pepper.
5. Sprinkle with chopped onion leaves before serving.
