Filipino Egg Noodle Soup

Ingredients

• ½ lb boneless skinless chicken thighs
• ½ lb medium shrimp, peeled and deveined
• 6 cups low-sodium chicken broth
• ¾ lb fresh egg noodles or fresh ramen noodles
• 1 whole medium yellow onion
• 2 whole medium carrots
• 3 whole green onions
• 3 whole garlic cloves
• 3 whole large eggs
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fish sauce
• ½ teaspoon ground black pepper
• 1 pinch salt to taste

Instructions

1. 1

   Cut the boneless skinless chicken thighs into bite-sized pieces, roughly 1 to 1.5 inches — this size ensures they cook through quickly and are easy to eat in the broth. Set aside on a plate.

2. 2

   Slice 3 medium carrots on the bias into thin half-moons, about 1/8-inch thick — the bias cut increases surface area so they cook faster and look elegant in the bowl.

3. 3

   Slice 1 medium yellow onion into thin half-moons, roughly 1/4-inch wide, keeping the layers separate. Mince 3 garlic cloves as finely as possible.

4. 4

   Trim 3 green onions and slice them on the diagonal into 1-inch pieces, separating the white and light-green bottoms from the dark green tops. Keep them separate — you'll use the bottoms for cooking and the tops for garnish.

5. 5

   Crack 3 large eggs into a small bowl and whisk together with a fork until the yolks and whites are fully combined and the mixture is homogeneous. Set aside.

6. 6

   Pour 2 tablespoons of extra-virgin olive oil into a large 6-quart pot and set it over medium-high heat. Wait about 1 minute until the oil is shimmering and flows easily — a single drop of water should dance briefly on the surface.

7. 7

   Add the minced garlic to the hot oil and stir constantly for about 30 seconds until it becomes fragrant and turns pale golden. Do not let it brown, or it will become bitter.

8. 8

   Add the sliced onion and immediately stir to coat with oil. Sauté for 2 to 3 minutes, stirring occasionally, until the onion turns translucent and softens. You should smell a sweet, pungent onion aroma.

9. 9

   Add the chicken pieces to the pot and stir frequently for 3 to 4 minutes until they lose their raw pink color on the outside — they don't need to be fully cooked through yet. The broth will finish cooking them.

10. 10

    Pour in 6 cups of low-sodium chicken broth and bring to a gentle boil over medium-high heat. Once you see steady, rolling bubbles breaking the surface, lower the heat to medium so the broth simmers gently without aggressive boiling.

11. 11

    Add the sliced carrots and the white and light-green parts of the green onions to the simmering broth. Stir well and cook for 4 to 5 minutes until the carrots are just tender but still have a slight firmness when pierced with a fork.

12. 12

    Add the medium shrimp and fresh noodles to the pot at the same time. Stir gently to break up any clumps of noodles and distribute them evenly. Maintain a gentle simmer and cook for 3 to 4 minutes until the noodles are just tender and the shrimp turn opaque and curl slightly.

13. 13

    While the noodles cook, pour 2 tablespoons of fish sauce into the whisked eggs and stir to combine — this prevents the eggs from scrambling into lumps. Slowly drizzle the egg mixture into the simmering soup while stirring gently in a circular motion. The eggs will bloom and create silky, delicate ribbons throughout the broth, taking about 1 to 2 minutes.

14. 14

    Taste a spoonful of the broth. Add salt and 0.5 teaspoon of ground black pepper to taste — start conservatively since fish sauce is salty. Stir to combine and taste again, adjusting as needed.

15. 15

    Ladle the hot pancit lomi into four large, deep bowls, making sure each bowl gets an equal share of noodles, shrimp, chicken, and carrots. Top each bowl with the reserved dark green parts of the sliced green onions.

16. 16

    Serve immediately while the broth is piping hot. Offer a bottle of fish sauce or soy sauce at the table so diners can adjust seasoning to their preference. This dish is best eaten right away — noodles will continue to soften as they sit in the broth.

Tools you’ll need

• 6-quart pot
• wooden spoon or ladle
• cutting board
• chef's knife
• small bowl
• fork
• large soup spoons or ladle

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