Lomi: Thick Egg Noodle Soup
Lomi is a thick, glossy soup with fat egg noodles, pork, liver, quail eggs and vegetables, thickened with cornstarch and egg. It is a rainy-day dish from Batangas.
About Lomi
Lomi is a thick egg noodle soup from Batangas with pork, liver, vegetables and a cornstarch-egg thickened broth. It is hearty and warming, and a favorite on rainy days. The noodles are thick and chewy.
Lomi is a hearty noodle soup from Batangas, thick enough to eat as a stew. The broth is thickened with cornstarch and egg and loaded with pork, liver and vegetables. It is popular on rainy days and at roadside eateries.
Ingredient notes
- Lomi noodles: thick, fresh egg noodles, found in Asian groceries.
- Pork belly and liver: give the soup richness and depth.
- Cornstarch and egg: thicken the broth to a silky consistency.
- Quail eggs and chicharon: common toppings.
Tips for the best Lomi
- Use fresh lomi noodles. For the right texture.
- Season at the end. To taste.
What to serve with Lomi
Serve hot with calamansi.
Variations and substitutions
- Seafood lomi: add shrimp.
Storing and reheating
Refrigerate for up to 2 days. The noodles absorb broth, so add stock when reheating.
Frequently asked questions
What are lomi noodles?
Thick fresh egg noodles.
Can I use other noodles?
Thick fresh egg noodles are best; dried egg noodles can be used if cooked carefully.
Why is my lomi lumpy?
The cornstarch was added dry. Mix it with cold water first and stir while pouring.
