Lomi
Lunch • Philippines
About Lomi
Thick egg noodle soup from Batangas with pork, liver, and vegetables
How to Make Lomi (Traditional & Healthy Version)
Lomi is a beloved noodle soup from the Philippines, celebrated for its thick, savory broth and hearty ingredients. Originating from Batangas, Lomi has become a staple in Filipino cuisine, especially as a comforting lunch meal. Its rich, velvety consistency comes from egg noodles, vegetables, and a selection of lean meats, making it both filling and nourishing. The dish’s popularity is tied to its ability to bring warmth and satisfaction, often enjoyed during rainy days or festive gatherings. Lomi’s appeal lies in its combination of flavors and textures. The noodles are slippery and tender, enveloped in a silky broth thickened with cornstarch and eggs. Traditionally, it’s packed with chicken, pork, and vegetables, but health-conscious adaptations use lean protein and a variety of greens. For many Filipinos, sharing a bowl of Lomi evokes memories of family occasions and local eateries (known as "lomihan") where this dish is cooked fresh and served piping hot. This healthy version of Lomi is perfect for international food lovers looking to explore authentic Filipino cuisine while keeping nutrition in check.
Ingredients(for 1 large bowl)
- 200g Fresh egg noodles (locally known as miki)
- 100g Chicken breast (sliced thinly)
- 50g Lean pork (optional or substitute with more chicken) - optional
- 1/2 medium Carrot (julienned)
- 1 cup Cabbage (shredded)
- 1/2 cup Shiitake mushrooms (sliced; use local mushrooms if available)
- 3 cloves Garlic (minced)
- 1 small Onion (chopped)
- 3 cups Low-sodium chicken broth
- 2 tbsp Cornstarch (dissolved in 1/4 cup water)
- 1 large Egg (lightly beaten)
- 1 tbsp Low-sodium soy sauce
- 1/4 tsp Black pepper
- 2 stalks Spring onion (chopped, for garnish) - optional
Instructions
- 1
Heat a non-stick pot over medium heat. Add a splash of oil and sauté garlic and onion until fragrant and translucent.
3 minutes
Use minimal oil or a non-stick spray to keep it healthy.
- 2
Add chicken breast and lean pork (if using). Stir-fry until meat is no longer pink.
4 minutes
Cut meats into small, thin pieces for faster cooking.
- 3
Pour in the low-sodium chicken broth. Bring to a boil, then simmer for 5 minutes.
6 minutes
Skim any foam for a clearer broth.
- 4
Add carrots, cabbage, and mushrooms. Continue cooking until vegetables are tender yet crisp.
4 minutes
Do not overcook vegetables to retain nutrients and texture.
Why This Dish is Healthy
By using lean meats, plenty of vegetables, and minimizing the use of oils and sodium, this Lomi recipe maintains traditional flavors with a lighter nutritional profile. The inclusion of eggs and fresh vegetables boosts protein and micronutrient intake, supporting muscle health and immunity. The use of cornstarch as a thickener also ensures a satisfying texture without excessive calories.
This Lomi recipe is packed with lean protein from chicken and pork, complex carbohydrates from egg noodles, and a variety of vitamins and minerals from carrots, cabbage, and mushrooms. The broth is low in sodium to support heart health, while vegetables provide essential nutrients like vitamin A, C, potassium, and dietary fiber. The absence of deep-fried toppings keeps the fat content in check, making this dish suitable for most balanced diets.
Pro Tips
- 💡Tip 1: Prepare all your ingredients before starting to cook for a seamless process.
- 💡Tip 2: Use homemade chicken broth for deeper flavor and less sodium.
- 💡Tip 3: Garnish with fresh spring onion and a squeeze of calamansi for authentic Filipino zest.
Storage & Serving
Store leftover Lomi in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the soup as it may thicken further upon chilling.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 14.0 g |
| Total Fat | 3.0 g |
| Fiber | 1.0 g |
