Lomi is a hearty noodle soup with a variety of proteins and a thick, savory broth. Its combination of flavors and textures makes it a delicious choice for those seeking a comforting and satisying meal in a bowl.
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What is Lomi?
Lomi is a hearty soup with thick, chewy noodles and a rich, savory broth with beaten eggs. It typically contains a variety of proteins such as pork, liver, chicken, shrimp, and seafood balls, as well as vegetables like cabbage and carrots. It is often garnished with scallions, fried garlic or shallots, and chicharon.
Ingredients you'll need
Notes and substitutions
- Lomi noodles: I used cooked frozen udon noodles, which are thick, wheat-based noodles with a chewy texture. You can also use fresh udon noodles, miki noodles, or thicker varieties of egg noodles.
- Proteins: I used a combination of shrimp, pork, chicken, and seafood balls. These are the classics, but feel free to get creative. Many variations include ingredients like liver, meatballs, fish balls, squid balls, or kikiam.
How to make this recipe
Step 1: Prepare the noodles
Soak udon noodles in warm water for 10 minutes to thaw and separate, then drain. For fresh noodles, blanch in boiling water for a minute or as per package instructions, then drain and rinse with cold water to prevent sticking.
Step 2: Sear the shrimp
Season the shrimp with salt and pepper. In a pot, heat a bit of oil over high heat and sear them just until they change color. Once done, set them aside.
Step 3: Sear the chicken
Season the chicken with salt and pepper. Add oil as needed, then sear them over medium-high heat. For quicker cooking, make small cuts in the chicken or cover the pot with a lid.
Cook until the chicken is just done enough to be shredded easily. Once cooked, allow to cool slightly and shred the meat.
Step 4: Brown the pork
Spread the meat evenly in the pot, then season with salt and pepper. Cook over medium heat, stirring occasionally, until the pork is browned and crisp.
Step 5: Sauté aromatics
Push the browned pork to one side, then sauté garlic and onion until softened in the rendered fat, adding or replacing with oil as desired.
Step 6: Add seafood balls and chicken
Add the seafood balls and shredded chicken, stirring gently to combine them with the aromatics and pork.
Step 7: Add carrots and celery
Add the carrots and celery, cooking them briefly until they start to soften.
Step 8: Season and add water
Add the chicken base, soy sauce, and fish sauce. Pour in 6 or 7 cups of water, then mix them well. Cover the pot and bring the mixture to a boil.
Step 9: Add noodles
Once boiling, add the udon noodles. Cook for 2-3 minutes, or just until they are heated through to keep their chewy texture. Avoid overcooking to ensure they don't become overly soft.
Step 10: Add cabbage, shrimp, and egg
Add the cabbage and shrimp, then stir gently until the cabbage is slightly wilted. Then, slowly pour in the beaten egg, stirring constantly to create ribbons throughout the soup.
Step 11: Thicken with slurry
Dissolve cornstarch in a small amount of water to create a slurry. Add the mixture while stirring continuously. If you want a thicker consistency, add more slurry.
Taste and adjust the seasoning as needed. Add ground pepper for an extra layer of flavor, then turn off the heat.
Serve your Lomi and garnish it with scallions, fried garlic or shallots, or chicharon. For an extra touch, you can add calamansi, boiled eggs, or quail eggs as desired.
Recipe FAQs
Thick, wheat-based noodles like udon or miki noodles are ideal for their chewy texture. You can also use thicker varieties of egg noodles for a similar consistency.
Thicken the broth using a cornstarch slurry and beaten egg for a classic texture. Tapioca flour is another option; it gives the broth a slightly smoother and silkier quality compared to the more neutral thickening effect of cornstarch.
More Filipino noodle soup variations
- Pancit Molo: Dumpling soup with wontons filled with ground pork and shrimp in a flavorful chicken broth.
- Batchoy: A rich and hearty soup with savory pork broth, egg noodles, and topped with pork organs, crushed chicharon, and raw egg.
- Sotanghon Soup: Chicken soup with glass noodles, shredded chicken, and vegetables in a gingery chicken broth.
- Chicken Mami: Chicken noodle soup with egg noodles and chicken in a clear broth, garnished with hard-boiled eggs, green onions, and fried garlic.
- Almondigas: Meatball soup with thin wheat vermicelli noodles (misua) in a clear, savory broth with patola (sponge gourd).
- Sopas: Creamy chicken soup with chicken, elbow macaroni, and a medley of vegetables in a rich and creamy broth.
Other noodles and pasta recipes you may like
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📖 Recipe
Lomi Recipe
Equipment
- Heavy-bottomed pot
Ingredients
- 1½ pounds frozen udon noodles see note
- 4 ounces shrimp shelled and deveined; see note
- 4 ounces pork sliced into thin, bite-sized pieces; see note
- 2 chicken thighs (about 10 ounces) sub: 1 chicken breast; see note
- 4 ounces seafood balls see note
- 4 cloves garlic minced
- 1 medium onion finely chopped
- 1 medium carrot julienned
- 1 stalk celery thinly sliced
- 6-7 cups water
- 2 teaspoons chicken or pork base sub: chicken or pork bouillon cube
- 2 tablespoons soy sauce or to taste
- 1 tablespoon fish sauce or to taste
- 2 cups shredded cabbage
- 3 eggs beaten
- 2 tablespoons cornstarch sub: tapioca flour
- Salt and pepper to taste
- Neutral oil for searing and sautéing
- Garnishes: scallions, chicharon, fried garlic or shallots
Instructions
- Soak udon noodles in warm water for 10 minutes to thaw and separate, then drain. For fresh noodles, blanch in boiling water for a minute or as per package instructions, then drain and rinse with cold water to prevent sticking.
- Season the shrimp with salt and pepper. In a pot, heat a bit of oil over high heat and sear them just until they change color. Once done, set them aside.
- Season the chicken with salt and pepper. Add more oil as needed, then sear them over medium-high heat. For quicker cooking, make small cuts in the chicken or cover the pot with a lid.
- Push the browned pork to one side, then sauté garlic and onion until softened in the rendered fat, adding or replacing with oil as desired.
- Add the seafood balls and shredded chicken, stirring gently to combine with the aromatics and pork.
- Add the carrots and celery, cooking them briefly until they start to soften.
- Add the chicken base, soy sauce, and fish sauce. Pour in 6 or 7 cups of water, then mix them well. Cover and bring it to a boil.
- Once boiling, add the noodles. Cook for 2-3 minutes, or just until they are heated through to keep their chewy texture. Avoid overcooking to ensure they don't become overly soft.
- Add cabbage and shrimp, then stir gently until the cabbage is slightly wilted. Then, slowly pour in the beaten egg, stirring constantly to create ribbons throughout the soup.
- Dissolve cornstarch in a small amount of water to create a slurry. Add the mixture while stirring continuously. If you want a thicker consistency, add more slurry.
- Taste and adjust the seasoning as needed. Add ground pepper for an extra layer of flavor, then turn off the heat.
- Serve your Lomi and garnish with scallions, fried garlic or shallots, or chicharon. For an extra touch, you can add calamansi, boiled eggs, or quail eggs as desired.
Notes
- Lomi noodles: I used cooked frozen udon noodles, which are thick, wheat-based noodles with a chewy texture. You can also fresh udon noodles, miki noodles, or thicker varieties of egg noodles.
- Proteins: I used a combination of shrimp, pork, chicken, and seafood balls. These are the classics, but feel free to get creative. Many variations include ingredients like liver, meatballs, fish balls, squid balls, or kikiam.
Jay says
How do you make the broth really thick?
Nora Reyes says
Hi Jay, Cornstarch is often used as a thickening agent, but you can also use tapioca flour for a slightly glossier appearance and a thicker consistency.