Lomi: Thick Filipino Egg Noodle Soup
Recipe Guy
Filipino thick noodle soup | Egg ribbons | Cold-weather bowl
Lomi's thick noodles need a broth that clings without becoming paste. Pork, shrimp, cabbage, and carrots fill out this bowl, while a measured cornstarch slurry and a final drizzle of beaten eggs give the soup its glossy, ribboned finish.
Why make it: This version gives a home-friendly path to the thick soup texture without making the broth pasty or dull.
About This Recipe
Thinly sliced pork gets its simmer before the noodles enter the pot. That order leaves room to make the meat tender without sacrificing the chewy texture of fresh lomi noodles. Onion, garlic, broth, and soy sauce supply the base seasoning.
The last stage needs attention rather than haste. Shrimp, optional chicken liver, and vegetables must cook through before serving; thickening alone does not establish their doneness. Pour the beaten eggs slowly into the moving broth so they form ribbons instead of one large clump.
Cooking Notes
- Loosen the fresh noodles in the simmering broth before adding the slurry. Trying to separate a tight noodle bundle after thickening makes it harder to distribute both noodles and starch evenly.
- Add the stirred slurry a little at a time and pause to see its effect. The broth should coat a spoon while still flowing around the noodles.
Ingredient Notes
For lomi noodles
Fresh lomi noodles are thick and chewy. If they are packed with oil or starch, rinse briefly as directed on the package.
For thickness
Cornstarch slurry should make the broth silky, not gluey. Add it gradually and stop when the soup coats a spoon.
Lomi Recipe
This version gives a home-friendly path to the thick soup texture without making the broth pasty or dull.
Shopping List
- fresh lomi noodles
- pork shoulder
- shrimp
- chicken liver optional
- cabbage
- carrots
- onion
- garlic
- chicken broth
- cornstarch
- eggs
- soy sauce
Ingredients
Soup Base
- 2 tablespoons oil
- 8 ounces pork shoulder, thinly sliced
- 1 small onion, diced
- 5 garlic cloves, minced
- 8 cups chicken broth
- 2 tablespoons soy sauce
- Black pepper, to taste
Noodles and Add-Ins
- 1 pound fresh lomi noodles
- 8 ounces shrimp, peeled
- 4 ounces chicken liver, sliced, optional
- 2 cups shredded cabbage
- 1 carrot, julienned
Thickener and Finish
- 3 tablespoons cornstarch mixed with 1/4 cup water
- 2 eggs, beaten
- Green onions
- Calamansi or lemon wedges
Instructions
- Heat oil in a soup pot and brown the pork lightly.
- Add onion and garlic and cook until fragrant.
- Pour in broth, soy sauce, and pepper. Simmer until the thinly sliced pork is tender. If using chicken liver, add it now and simmer gently, starting checks after 5 minutes and continuing until the thickest pieces register 165 F on a thin-tip thermometer.
- Add lomi noodles and cook until they loosen and become chewy-tender.
- Add shrimp, cabbage, and carrot. Keep at a gentle simmer for about 3 to 5 minutes, stirring so the shrimp heat evenly, until the shrimp are opaque and pearly all the way through. Larger shrimp may need longer. Only then proceed to thickening.
- Stir in cornstarch slurry a little at a time until the broth thickens.
- Drizzle in beaten eggs while stirring gently to make ribbons. Return to a gentle simmer and stir until the ribbons are completely set and the soup reaches at least 165 F.
- Serve hot with green onions and calamansi.
Nutrition Estimate
Approximate values per bowl based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Lomi
- Add slurry slowly: You can always thicken more, but an over-thickened pot is harder to fix.
- Keep seafood brief: Shrimp cooks quickly in the hot soup.
- Season after thickening: A thick broth can taste less salty than it did at first.
- Eat it hot: Lomi is best while the noodles are bouncy and the broth is glossy.
How To Serve And Store
Serve immediately in deep bowls with calamansi, soy sauce, and chile garlic on the side. Refrigerate leftovers up to 3 days; loosen with broth when reheating.
Common Questions
Can I use regular egg noodles?
Yes, though the bowl will be less thick and chewy than with lomi noodles.
Can I skip liver?
Yes. Use more pork, shrimp, or fish balls if you like.
Why is my lomi too thick?
Too much slurry or overcooked noodles can do that. Add hot broth to loosen it.
Can I add kikiam or fish balls?
Yes. Add sliced cooked pieces near the end to warm through.
How do I loosen lomi that has become too thick?
Stir in a little of the listed chicken broth until the soup flows again. Do this gently so the noodles and egg ribbons stay intact, and avoid adding more slurry by habit.
Can I omit the chicken liver from lomi?
Yes, it is optional; pork and shrimp still give the soup plenty of substance. If including it, verify that the liver reaches 165 F rather than assuming thickened broth means the liver is cooked.
Do you like lomi simple, or loaded with liver, shrimp, fish balls, and all the toppings? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
Technique and food-safety references: fsis.usda.gov; foodsafety.gov.
