Lomi Recipe

Lomi in a bowl with a fork swirled with noodles.

A hearty noodle soup with thick, chewy noodles and a variety of proteins in a rich broth with beaten eggs.

Course Soup

Cuisine Filipino

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 559kcal

Author Nora Rey

Cost $10-$14

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

US Customary - Metric

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.

Nutrition