Filipino Lomi Noodle Soup: A Hearty Batangas-Style Recipe

Filipino lomi is a hearty noodle soup, especially associated with Batangas, made with thick egg noodles, pork, vegetables, and a rich, lightly thickened broth. This practical version brings the noodles and toppings together in one pot, with fish sauce for savory depth and a squeeze of citrus to brighten each bowl; ingredients and toppings vary from cook to cook.

Ingredients

1 lb fresh lomi noodles (454 g), preferably thick fresh egg noodles
8 oz pork shoulder, cut into thin strips (225 g)
4 oz pork liver, thinly sliced (115 g), optional
1 tbsp neutral cooking oil (15 ml)
1 medium yellow onion, thinly sliced (about 150 g)
4 garlic cloves, minced (about 12 g)
6 cups low-sodium chicken broth (1.4 L)
2 cups water (475 ml)
2 tbsp fish sauce (30 ml), plus more to taste
1 tbsp soy sauce (15 ml)
½ tsp freshly ground black pepper (about 1 g)
1 medium carrot, cut into thin matchsticks (about 100 g)
2 cups thinly sliced green cabbage (about 140 g)
3 tbsp cornstarch (24 g)
¼ cup cold water (60 ml), for the cornstarch slurry
2 large eggs, lightly beaten (about 100 g without shells)
2 scallions, thinly sliced (about 20 g)
2 tbsp calamansi or lime juice (30 ml), for serving, optional

Instructions

Prepare the ingredients. Slice the pork shoulder into thin, evenly sized strips so they cook at a similar rate. If using pork liver, slice it separately and keep it chilled until needed. Slice the onion, mince the garlic, cut the carrot, and shred the cabbage. In a small bowl, stir the cornstarch into the cold water until smooth. If the noodles are stuck together, loosen them gently; briefly rinse only if the package instructions call for it, then drain well.
Brown the pork. Heat the oil in a large, heavy pot over medium-high heat. Add the pork shoulder in a single layer, working in batches if the pot is crowded, and cook for about 4 minutes, stirring once or twice, until the edges lose their raw color and some pieces are lightly browned. Browning adds flavor, but the pork does not need to be fully cooked at this stage.
Cook the aromatics and simmer. Add the onion and garlic and stir for about 3 minutes, until fragrant and the onion starts to soften. Pour in the broth and water, then stir in the fish sauce, soy sauce, and black pepper. Bring the liquid to a boil, lower the heat to maintain a steady simmer, and cook uncovered for 16 minutes, or until the pork is tender. Keep the pot at a gentle simmer rather than a hard boil, which can make the broth evaporate too quickly.
Add the vegetables. Stir in the carrot and cabbage and simmer for 3 minutes. The vegetables should soften slightly but still have a little bite; they will continue cooking while the noodles and thickener go in. Taste the broth before adding extra salt, since fish sauce and broth can already be salty.
Cook the noodles and, if using, liver. Add the fresh lomi noodles and separate them with tongs or chopsticks. Simmer according to the noodle package, usually about 3 to 5 minutes for fresh noodles, until just tender. If using pork liver, add it for the final few minutes and cook until it reaches 160°F (71°C), the USDA FSIS safe minimum for organ meats. Check with a food thermometer in a thick piece; do not rely on color alone.
Thicken the broth. Stir the cornstarch slurry again, since it settles quickly, and pour it into the simmering soup in a thin stream while stirring. Cook for 1 to 2 minutes, until the broth turns glossy and lightly thickened. Lomi should coat the noodles without becoming paste-like. If it gets thicker than you prefer, stir in a little hot water or broth.
Add the eggs and finish safely. Pour in the beaten eggs slowly while stirring the soup gently to form fine ribbons. Keep the soup hot and cook for about 2 minutes, checking that the egg-containing soup reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Remove the pot from the heat and let the pork rest in the hot soup for 3 minutes; its thickest pieces should have reached 145°F (63°C), the USDA FSIS safe minimum for whole cuts of pork, before that rest. Ladle into bowls and top with scallions and calamansi or lime juice, if using.

Tips

Choose the right noodles. Fresh lomi noodles are thick, chewy egg noodles and are often sold in Filipino or other Asian groceries. If they are hard to find, use fresh udon for a pleasantly chewy soup with a less eggy flavor, or use dried thick egg noodles and cook them according to their package directions. Dried noodles absorb liquid differently, so keep extra hot broth or water nearby.
Keep the starch smooth. Cornstarch sinks to the bottom of its cup quickly. Mix the slurry just before pouring it in, then add it gradually while stirring. Stop when the broth lightly clings to a spoon; the noodles will continue to soak up liquid as the soup stands.
Treat the liver as optional. Pork liver is a familiar addition in some lomi versions, but it has a strong, distinct flavor. Leave it out for a milder soup, or use thinly sliced chicken liver instead and cook it to 165°F (74°C), the USDA FSIS safe minimum for poultry. Keep raw liver and its utensils separate from ready-to-eat garnishes.
Balance the seasoning at the end. Broth, soy sauce, and fish sauce vary in saltiness, and thickening makes the seasoning taste more concentrated. Taste after the noodles are cooked, then add fish sauce a teaspoon at a time. A little calamansi or lime can brighten a salty, rich bowl without making the soup taste sour.

Serving Suggestions

Serve lomi hot as a filling lunch or a one-bowl dinner. Set out calamansi or lime wedges, extra sliced scallions, and a small dish of fish sauce so everyone can season their own portion. In the Philippines, lomi is often enjoyed with crunchy or savory side dishes; at home, a simple plate of sliced cucumber, tomatoes, or steamed greens makes a fresh contrast to the soft noodles and thick broth.

For a more substantial spread, serve small bowls alongside lumpia or another crisp appetizer, rather than adding several heavy sides. The soup thickens as it sits, so serve it soon after cooking and put any extra hot broth on the table for loosening individual portions. A little citrus added at the bowl, rather than to the whole pot, keeps leftovers from taking on a sharp flavor.

Variations

Lomi has regional and household variations, so this recipe is one flexible version rather than a claim to a single definitive style. For a more generous meat assortment, add sliced kikiam, a Filipino-style seasoned fish cake roll, if you can find it. Its savory flavor and springy texture add another topping; sliced fish balls are a practical substitute, though they taste milder and less spiced. Add either with the noodles and follow package directions so they heat through without becoming rubbery.

For a seafood variation, replace some of the pork with peeled shrimp and add the shrimp near the end, cooking until opaque and 145°F (63°C), the USDA FSIS safe minimum for fish and shellfish. To make the soup without pork, use extra firm tofu or more shrimp and choose vegetable broth; the result will be lighter and will not have the same pork-rich base. For a less thick soup, start with half the slurry and add more only if needed. You can also leave out the egg ribbons, though the broth will be less silky and traditional in feel.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in shallow, airtight containers. For the best noodle texture, store the noodles and broth separately if you know you will have leftovers; otherwise, refrigerate the finished soup together. Cooked lomi keeps for 3 to 4 days in the refrigerator. The noodles will absorb broth and soften as they sit, so expect the soup to be thicker the next day.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring gently and adding broth or water a little at a time until the consistency loosens. Heat leftovers to 165°F (74°C), checking with a food thermometer. A microwave also works: cover the bowl loosely, stir once or twice during heating, and check the temperature in more than one spot. Avoid repeatedly cooling and reheating the full pot. Freezing is possible for up to 2 months, but the noodles and cabbage may turn soft; freeze the broth and meat separately from freshly cooked noodles when texture matters.

Frequently Asked Questions

What is Filipino lomi?
Filipino lomi is a thick noodle soup made with substantial egg noodles, broth, and a mix of meat or seafood and vegetables. It is especially associated with Batangas, but toppings, seasoning, and thickness differ between cooks and regions. The name is commonly used for the lomi noodles as well as the finished soup.

Where can I buy lomi noodles?
Look in the refrigerated noodle section of a Filipino or Asian grocery, where fresh lomi noodles may be labeled as thick egg noodles. Check the package for cooking directions because thickness and freshness affect the time. If you cannot find them, fresh udon is an easy substitute; dried egg noodles also work, but may need a separate pot of water and a different cooking time.

Can I make lomi without pork liver?
Yes. Liver is optional in this recipe, and leaving it out makes the soup milder. Add a little more pork shoulder, shrimp, or fish cake if you want to keep the bowl generously filled. If you do use liver, cook it thoroughly and check that it reaches the safe temperature given in the instructions.

Why did my lomi become too thick?
Fresh noodles release and absorb starch, and they keep drawing in broth while the soup rests. Thin an overly thick pot with hot broth or water, a few tablespoons at a time, then taste and adjust the fish sauce. Next time, use less cornstarch or keep the noodles separate until just before serving, especially if you plan to save leftovers.

Can I prepare lomi ahead?
You can slice the meat and vegetables and mix the broth seasonings a day ahead, keeping everything covered and refrigerated separately. For the best texture, cook the noodles and thicken the broth close to serving time. If the soup is made completely in advance, refrigerate it promptly and expect to add liquid when reheating because the noodles will absorb broth.

Is lomi spicy?
This version is savory and peppery rather than hot, and it contains no chili. For heat, serve sliced fresh chili or chili sauce at the table so each person can add as much as they like. Adding chili at the end also lets the rest of the pot stay mild for diners who prefer it that way.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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