Lomi
Warm, comforting, and utterly satisfying, Lomi is a Filipino-style noodle soup that's perfect for chilly days or anytime you crave a hearty bowl of goodness. Featuring thick egg noodles, tender chicken strips, and succulent shrimp, this dish is a symphony of textures and flavors. A rich broth seasoned with soy sauce and thickened with cornstarch creates a velvety base, while vibrant veggies like carrots and cabbage add freshness and crunch. A silky swirl of egg elevates the soup’s creaminess, and a sprinkling of green onions ties it all together with a hint of brightness. Ready in just 45 minutes, this crowd-pleasing recipe combines traditional cooking techniques with bold flavors, ideal for family meals or even special gatherings. Serve it piping hot and make every spoonful a delicious, soul-soothing experience! Perfect for searches like "Filipino noodle soup," "comfort food recipes," and "easy homemade lomi."
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Recipe Information
Ingredients
- 500 grams thick egg noodles
- 250 grams chicken breast
- 250 grams shrimp
- 2 tablespoons cooking oil
- 1 medium onion
- 3 cloves garlic
- 1 medium carrot
- 100 grams cabbage
- 2 stalks green onions
- 3 tablespoons soy sauce
- 4 cups chicken broth
- 2 cups water
- 3 tablespoons cornstarch
- 3 tablespoons water for cornstarch
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Prepare the ingredients by slicing the chicken breast into thin strips, peeling and deveining the shrimp, slicing the onion, mincing the garlic, julienning the carrot, and chopping the cabbage and green onions.
Cook the thick egg noodles according to package instructions, then drain and set aside.
In a large pot, heat the cooking oil over medium heat. Sauté the onions and garlic until the onion is translucent and the garlic is fragrant.
Add the chicken strips to the pot and cook until they are no longer pink.
Add the shrimp and cook until they are opaque, about 2-3 minutes.
Stir in the soy sauce, then add the chicken broth and water. Bring the soup to a gentle boil.
Reduce the heat to low and add the carrot and cabbage. Let it simmer for about 5 minutes until the vegetables are slightly tender.
In a small bowl, mix cornstarch with water to create a slurry. Slowly stir this into the soup to thicken it.
Crack the egg into a bowl and beat it lightly. Slowly pour the beaten egg into the pot while stirring consistently to create thin strands.
Season the soup with salt and black pepper, then add the cooked noodles to the pot and stir to combine.
Simmer the lomi for an additional 5 minutes, allowing the flavors to meld.
Serve hot, garnished with sliced green onions.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.5 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 147 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
