Lomi: Thick Filipino Egg Noodle Soup
Dan
Filipino thick noodle soup | Egg ribbons | Cold-weather bowl
Lomi is thick, hearty, and slurpable, with egg noodles, pork, shrimp, vegetables, and a glossy broth finished with egg ribbons.
Why make it: This version gives a home-friendly path to the thick soup texture without making the broth pasty or dull.
Fresh From the Kitchen
About This Recipe
Lomi is a Filipino thick egg noodle soup often made with fresh lomi noodles, pork, seafood, vegetables, beaten egg, and a cornstarch-thickened broth.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
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, then simmer until the pork is tender.
- Add lomi noodles and cook until they loosen and become chewy-tender.
- Add shrimp, optional liver, cabbage, and carrot.
- Stir in cornstarch slurry a little at a time until the broth thickens.
- Drizzle in beaten eggs while stirring gently to make ribbons.
- 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.
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.
