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
- 200g Fresh egg noodles (locally known as miki)
- 100g Chicken breast (sliced thinly)
- 50g Lean pork (optional or substitute with more chicken)
- 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)
Step-by-step instructions
Step 1 · Heat a non-stick pot over medium heat
Heat a non-stick pot over medium heat. Add a splash of oil and sauté garlic and onion until fragrant and translucent.
Step 2 · Add chicken breast and lean pork (if using)
Add chicken breast and lean pork (if using). Stir-fry until meat is no longer pink.
Step 3 · Pour in the low-sodium chicken broth
Pour in the low-sodium chicken broth. Bring to a boil, then simmer for 5 minutes.
Step 4 · Add carrots
Add carrots, cabbage, and mushrooms. Continue cooking until vegetables are tender yet crisp.
Step 5 · Stir in the fresh miki noodles
Stir in the fresh miki noodles. Cook for 2-3 minutes until noodles are heated through.
Step 6 · Season with low-sodium soy sauce and black pepper
Season with low-sodium soy sauce and black pepper. Adjust to taste.
Step 7 · Slowly pour in the cornstarch slurry
Slowly pour in the cornstarch slurry, stirring constantly to thicken the soup.
Step 8 · Drizzle in the beaten egg in a thin stream while stirring gently to...
Drizzle in the beaten egg in a thin stream while stirring gently to create silky egg ribbons. Garnish with spring onion before serving.
Why this recipe 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.
A note on tradition
Lomi is a signature dish of Batangas province, especially in Lipa City, where it is a favorite comfort food. Traditionally served during family gatherings, town fiestas, and special occasions, Lomi is enjoyed by people of all ages. Its hearty nature makes it especially popular during rainy weather or as a post-church Sunday meal. Many Filipinos associate Lomi with celebration and togetherness.