Filipino Lomi Soup: Thick, Comforting Noodle Recipe

Filipino lomi soup is a hearty, thick noodle soup made with broad egg noodles, savory broth, meat, vegetables, and often egg. This home-style version draws on Batangas-style lomi while allowing for the family and regional variations common across the Philippines; its rich, gently thickened broth makes it especially satisfying as a meal in a bowl.

Ingredients

8 oz (225 g) fresh lomi noodles, or fresh thick egg noodles
8 oz (225 g) boneless, skinless chicken thighs, cut into bite-size pieces
6 oz (170 g) ground pork
2 tbsp (30 ml) neutral cooking oil
1 medium yellow onion, about 5 oz (140 g), finely chopped
4 garlic cloves, about 1 oz (28 g), minced
8 cups (1.9 L) low-sodium chicken broth
1 medium carrot, about 3 oz (85 g), cut into thin matchsticks
2 cups (140 g) thinly sliced green cabbage
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) soy sauce
1/2 tsp (1 g) ground black pepper
3 tbsp (24 g) cornstarch
1/4 cup (60 ml) cold water
2 large eggs, about 3.5 oz (100 g), lightly beaten
2 scallions, about 1 oz (28 g), thinly sliced
1 tbsp (15 ml) calamansi juice or lime juice, for serving
1/4 tsp (1.5 g) fine salt, plus more to taste

Instructions

Prepare the noodles and vegetables. If the fresh noodles are heavily dusted with starch, rinse them briefly under cool water, separate the strands with your fingers, and drain well. Do not soak them; a quick rinse removes excess surface starch without making the noodles waterlogged. Chop the onion and garlic, cut the chicken and carrot, and slice the cabbage and scallions so everything is ready before you start cooking.
Brown the pork and chicken. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the ground pork and cook for 4 to 5 minutes, breaking it into small pieces, until it is no longer pink and has begun to brown. Add the chicken and cook for another 2 minutes, stirring so its outside is no longer raw. The chicken and ground pork will finish cooking in the broth, so do not judge doneness by color alone.
Soften the aromatics. Add the onion and garlic to the pot and stir for about 2 minutes, just until fragrant and beginning to soften. If the bottom of the pot has browned bits, scrape them up as you stir; they add savory flavor to the soup. Keep the heat moderate enough that the garlic does not scorch.
Simmer the meat in broth. Pour in the chicken broth, then stir in the fish sauce, soy sauce, black pepper, and salt. Bring the soup to a boil, reduce the heat to maintain a steady simmer, and cook for about 10 minutes. Check the thickest piece of chicken with a food thermometer: poultry must reach the USDA FSIS safe minimum of 165°F (74°C), and ground pork must reach 160°F (71°C). If either has not reached its temperature, simmer a little longer and check again.
Add the vegetables and noodles. Stir in the carrot and cabbage and simmer for 2 minutes. Add the drained noodles, gently separating them with tongs or chopsticks. Cook for 3 to 5 minutes, stirring now and then, until the noodles are tender but still pleasantly springy. Fresh noodle thickness varies, so begin checking early; overcooked lomi noodles can turn soft and make an already thick soup pasty.
Thicken the broth. In a small bowl, whisk the cornstarch with the cold water until smooth. Stir the soup gently while pouring in the slurry in a thin stream. Bring it back to a gentle simmer for 1 to 2 minutes, stirring carefully so the noodles do not break. The broth should coat a spoon lightly, not become gluey. If it thickens more than you like, loosen it with a splash of hot broth or water.
Stir in the eggs and finish. Slowly drizzle in the beaten eggs while stirring the soup in one direction to form fine ribbons. Keep the soup at a gentle simmer and cook until the egg is set and the soup reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes; check with a food thermometer. Taste and adjust the salt or fish sauce. Ladle into bowls and top with scallions. Serve calamansi or lime on the side so each person can add a little brightness to taste.

Tips

Choose the right noodles. Fresh lomi noodles are thick, chewy egg noodles sold in some Filipino and Asian grocery stores, often refrigerated. Fresh Chinese egg noodles are a practical substitute, though their exact chew and width may differ. If only dried noodles are available, cook them separately according to the package and add them near serving time; they absorb broth differently and can make the pot too thick if simmered in it.
Control the thickness gradually. Cornstarch slurry should always be mixed with cold water first to avoid lumps. Add it in a thin stream and stop when the broth is as thick as you want. The noodles continue absorbing liquid as the soup stands, so a slightly looser consistency in the pot is usually preferable.
Keep the simmer gentle. A hard boil can break up the noodles and make the broth cloudy or overly starchy. Once the noodles go in, stir gently and check them early. If cooking in batches, add noodles to individual bowls and ladle hot soup over them rather than leaving them in the pot.
Season with restraint at first. Fish sauce and soy sauce are both salty, and broth brands vary. Start with the amounts listed, then taste after the soup has simmered before adding more. A squeeze of calamansi or lime at the table adds a tart contrast without needing extra salt.

Serving Suggestions

Serve lomi hot in wide bowls while the noodles are springy and the broth is glossy. Put calamansi or lime wedges on the table, along with extra sliced scallions and black pepper. Some cooks and diners like a little chopped chili or a small dish of chili vinegar on the side; keep these optional so the soup’s savory broth remains the focus.

Because the recipe includes meat, noodles, vegetables, and a substantial broth, it can stand on its own as lunch or dinner. For a larger meal, pair it with a simple plate of sliced tomatoes and cucumber, or serve a small portion of steamed rice alongside for anyone who wants an even heartier meal. Keep side dishes fresh and crisp rather than adding another rich dish that competes with the soup.

Variations

Lomi varies by cook and region, so consider this a flexible home version rather than a single definitive formula. Batangas-style bowls are often known for a thick, savory broth and generous noodles, while other versions may use different combinations of pork, chicken, liver, shrimp, or vegetables. This recipe uses chicken and ground pork for an accessible, balanced base; you can replace the ground pork with an equal amount of finely sliced pork shoulder, but cook it until it reaches 145°F (63°C) and let it rest for 3 minutes before serving.

For a seafood variation, omit the ground pork and use peeled shrimp instead. Add the shrimp near the end and cook until opaque and 145°F (63°C) at the thickest part, checking with a food thermometer. To make the soup without meat, use vegetable broth and add sliced mushrooms and extra cabbage; the result will be lighter and less traditionally meaty, so adjust the fish sauce or use a vegetarian seasoning sauce to taste. For a richer bowl, add a small handful of sliced cooked pork liver, but avoid overcooking it, which can make its texture firm.

You can also vary the vegetables with a small amount of sliced celery or napa cabbage, keeping the total amount close to the recipe’s two cups of cabbage and one carrot. If you prefer a less thick soup, use 1 to 2 tablespoons (8 to 16 g) cornstarch instead of 3 tablespoons (24 g), or leave it out for a brothier result. A little extra beaten egg stirred in at the end makes more ribbons, but cook the finished soup to the safe egg temperature given in the instructions.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking, dividing a large pot into shallow containers so it cools more quickly. Store covered in the refrigerator for 3 to 4 days. The noodles will continue to absorb broth as they sit, so leftovers are naturally thicker than freshly served lomi. If you know you will have leftovers, you can keep some cooked noodles separate from the soup and combine them only when serving.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring gently and adding a little water or broth to loosen it. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the same pot. A microwave also works: cover the bowl loosely, heat in short intervals, stir between intervals, and confirm it reaches 165°F (74°C). Freezing is possible for up to about 2 months for best quality, but the noodles may soften after thawing. Freeze broth and meat separately from freshly cooked noodles when you can, then thaw in the refrigerator and reheat thoroughly.

Frequently Asked Questions

What are lomi noodles?

Lomi noodles are thick, usually fresh egg noodles with a chewy texture. They are sold refrigerated or fresh in some Filipino and Asian grocery stores. Fresh thick Chinese egg noodles are a reasonable substitute if lomi noodles are unavailable, though the texture may be slightly different. Check the package because noodle thickness and cooking times vary.

Can I make lomi soup without cornstarch?

Yes. The starch on some noodles and the egg both contribute body, so the soup will still have some substance without a slurry. Leave the cornstarch out for a brothier bowl, or use only 1 tablespoon (8 g) for a modest thickening. Do not add dry cornstarch directly to the pot; it can clump instead of dispersing smoothly.

Why did my lomi soup become too thick?

Noodles absorb broth as they cook and continue doing so as the soup rests, while the cornstarch thickens the liquid further. Stir in hot broth or water a little at a time until the soup loosens. Next time, use less cornstarch or cook the noodles separately and add them to each bowl just before serving.

Can I prepare any part of the soup ahead?

You can chop the vegetables and measure the seasonings earlier in the day, keeping cut chicken and pork refrigerated and separate from ready-to-eat ingredients. For a make-ahead meal, cook the broth and meat, cool and refrigerate them promptly, then bring the broth back to a simmer the next day and add the vegetables, noodles, slurry, and egg. This helps preserve the noodles’ texture.

Is Filipino lomi soup always made with chicken and pork?

No. Ingredients vary with regional preferences, household recipes, and what is available. Some bowls include other meats or seafood, while others emphasize a different mix of vegetables. The thick noodles and hearty, savory soup are the defining feel of this dish; this recipe’s chicken-and-pork combination is one practical version, not the only one.

Can I use dried noodles instead of fresh lomi noodles?

Yes, but cook dried noodles separately according to their package directions and drain them before adding them to bowls. Dried noodles can release more starch and absorb more broth than fresh noodles, so cooking them directly in the soup can change the thickness and leave too little broth. Add only the amount you plan to serve right away.

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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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