Lomi
Lomi is a hearty Filipino noodle soup famous in Batangas, built on thick, fresh egg noodles simmered in a savory pork or chicken broth that’s thickened with cornstarch until glossy and slightly gelatinous. The bowl is typically loaded with sliced kikiam, pork or chicken strips, cabbage, carrots, and a soft-cooked egg swirled through the broth. It’s rich, filling, and best eaten piping hot, especially on a rainy day.
Watch It Made
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Instructions
- Heat oil in a large pot and sauté garlic and onion until fragrant.
- Add the pork slices and cook until lightly browned, about 4-5 minutes.
- Pour in the broth and bring to a boil, then simmer for 10 minutes to let the pork flavor the stock.
- Add the kikiam, cabbage, and carrot, and simmer for another 5 minutes until the vegetables soften.
- Stir in the cornstarch slurry gradually, stirring constantly, until the broth thickens to a glossy consistency.
- Drop in the noodles and cook until tender, about 3-4 minutes, then drizzle in the beaten egg in a thin stream while stirring gently to form ribbons.
- Season with fish sauce, salt, and pepper, then ladle into bowls and top with scallions and toasted garlic.
Cook's Tip
Add the cornstarch slurry gradually and in stages rather than all at once — lomi's broth should be thick and glossy but still pourable, and dumping in too much starch at once turns it gluey and hard to loosen.