A creamy, comforting Filipino noodle soup with egg, vegetables, and cornstarch thickening — street food and home comfort in one bowl.
Lomi is a Filipino noodle soup that is less known internationally than pho or ramen but equally beloved by Filipinos, served in street stalls, home kitchens, and casual restaurants. The dish is a thick, creamy soup based on a light broth (usually made from chicken or pork), thickened with cornstarch slurry, and finished with beaten raw egg that cooks into silky ribbons as it's stirred into the hot liquid. Fresh or dried egg noodles are the primary ingredient, along with vegetables like leafy greens (usually Chinese cabbage or spinach), green peas, carrots, and sometimes liver or offal. The soup should be thick enough that a spoon stands up in it, not a thin broth. Lomi is eaten for breakfast, lunch, as a light dinner, or as a cure for a cold — it's the Filipino equivalent of chicken soup. The dish is customizable: vendors add different vegetables and proteins based on what they have that day, and home cooks vary the recipe according to family tradition. The combination of creamy texture, egg, and noodles makes lomi extremely satisfying despite its humble ingredients.
Serves 4
In a large pot, heat vegetable oil over medium heat. Add minced garlic and diced onion, stirring until softened and fragrant (about 2 minutes). Do not brown — the aromatics should be sweet, not bitter.
Pour in the broth and bring to a simmer. Add chicken liver or offal if using, and simmer for 5 minutes to cook through and add flavor. The broth should be clear and aromatic.
Add egg noodles and cook until al dente (usually 5–7 minutes for dried, 2–3 minutes for fresh). The noodles should be tender but with a slight bite. Do not overcook.
Add chopped cabbage or spinach and mixed vegetables (carrots, peas, corn). Simmer for 3–4 minutes until tender-crisp. The vegetables should retain some texture.
Whisk the cornstarch slurry well and slowly pour it into the simmering soup while stirring constantly. The soup will thicken noticeably — aim for the consistency of a thick gravy, not a thin broth. Stop adding slurry once the desired thickness is reached.
Add fish sauce and white pepper. Taste and adjust — lomi should taste savory and slightly umami-rich from the fish sauce. Add more to taste.
Slowly pour the beaten egg into the simmering soup while stirring gently with a fork or chopstick. The egg will cook into silky ribbons as it contacts the hot liquid. Stir gently for 30 seconds until the egg is cooked but still tender.
Remove from heat. Taste one more time and adjust seasoning if needed. Pour into bowls, garnish with sliced green onions, and serve immediately while hot and steaming. Eat with a spoon and fork, scooping noodles and broth together.
The cornstarch slurry is key to lomi's signature thick texture. Whisk it thoroughly so it distributes evenly and doesn't form lumps.
Do not let the soup boil vigorously after adding cornstarch — gentle heat ensures smooth thickening.
The egg must go in at the very end, after all other cooking is done. Add it slowly so it cooks into ribbons rather than clumping.
Lomi is best eaten immediately after cooking — the noodles will absorb liquid as it sits and become mushy.
With liver — add 100g sliced chicken liver for an older, more traditional version.
Vegetarian lomi — omit the meat and offal, use vegetable broth, and add more vegetables.
With seafood — add shrimp or clams with the vegetables for a coastal variation.
Lomi tagalog (with potato) — add diced potato to the vegetables for more substance.
Lomi is best eaten immediately but can be kept hot in a thermos for a few hours. It does not refrigerate well — the noodles become mushy and the cornstarch-based sauce separates. Eat fresh or discard.
Lomi is a Filipino comfort food with possible origins in Chinese cuisine (the noodle base) adapted with Filipino ingredients and techniques. The dish is ubiquitous in the Philippines, sold from street carts, in food courts, and made at home. It's often eaten for breakfast, during rain or cold weather, or when someone is sick — it has the cultural significance of chicken soup in Western cultures.
Yes, any egg noodle or wheat noodle works. Lomi noodles (a Filipino specialty) are ideal, but regular ramen or fresh pasta also works.
Fish sauce (patis in Filipino) is a fermented fish-based condiment with a strong smell but crucial savory flavor. Find it in Asian markets or online. No substitute is perfect, but soy sauce is an alternative.
The cornstarch thickening is what makes lomi distinctive — skipping it results in regular noodle soup. If you prefer a thinner soup, use less cornstarch slurry.
Lomi without egg can be made but loses its signature creaminess. The egg is important to the dish's identity.
Per serving (340g / 12.0 oz) · 4 servings total
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