Lomi (Lomi)
Overview
Lomi is a thick, hearty Filipino noodle soup best known from the province of Batangas. Very thick, fresh egg noodles are simmered in a pork broth with sliced pork, liver, shrimp or fish balls and kikiam, and the soup is thickened with cassava or corn starch until it is almost gravy-like. A beaten egg is stirred in at the end to make soft ribbons through the broth. Cabbage, carrot and spring onion are added, and it is topped with crisp fried garlic. At the table people add soy sauce, calamansi and chopped onion in vinegar to taste. It is filling, warming food for rainy days.
History
The name comes from the Hokkien word lo mi, brought by Chinese traders and settlers, but the Filipino dish has become very different from Chinese lo mein. Lipa City in Batangas is famous for its many lomihan, or lomi shops, and people travel there for a bowl. Each town has its own style, and the dish is also popular in Quezon and across Luzon as cheap, quick comfort food.
Main ingredients
Thick egg noodles, pork and pork liver, thick egg-drop broth, cabbage, kikiam or fish balls, fried garlic. The soup is built on thickened pork broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · Fish and seafood soups · Noodle soups · Egg soups · Cabbage soups · More soups from Philippines
Recipe
Method
- 15 min
Fry garlic and onion, add the pork and liver and cook for 5 minutes.
- 210 min
Add the stock and fish balls and simmer for 10 minutes.
- 3
Add the noodles and cabbage and cook until soft.
- 4
Thicken with the starch, then stir in the egg.
- 5
Top with fried garlic and spring onion.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
