Hearty Lomi Soup

Description:
This is one of Brandon's favorite comfort foods. I just love seeing the happiness in his eyes whenever I cook this. For me, the secret to good lomi is the broth; I always use chicken broth which is made by boiling chicken breast/ bones. Sorry, but I'm not a fan of bouillon cubes--- it's just not the same. Lomi is very versatile, so you may add in other ingredients that you like such as liver, squid balls, celery, malunggay, etc.

Ingredients:
1/2 kilo (500g) fresh lomi (I buy mine at Rustan's supermarket)

1/2 onion, minced
3 cloves garlic, minced
250g lean ground pork
250g suahe or small white shrimps, shelled and deveined
1 whole carrot, cut into strips
8 cups chicken broth
1 bunch petchay
3 tablespoons cornstarch combined with 3 tablespoons water to make slurry
2 eggs, beaten
Salt and pepper to taste



Directions:
Bring a large pot of water to boil and cook lomi for about 2 minutes. Drain the noodles and set aside.

In a big sauce pot, saute onions and garlic. Add ground pork and suahe; cook until shrimps turn pink. Add the carrots and mix everything together. Add the broth and let boil. Season with salt and pepper. Add in the lomi, and continue cooking until the noodles become a little fat, around 10-15 minutes. Add in petchay and cook until vegetable wilts. Add in cornstarch slurry and mix until soup thickens. Finally, pour in beaten eggs while stirring the soup.

Serve piping hot!