A Deliciously Tasty Filipino Lomi Soup Recipe
If you’re like me, you can never say no to orange chicken or an oversized bowl of pho. But, for many, this is the beginning, and end, of the at-home Asian food repertoire. Don’t worry; we’ve got you covered! Filipino Lomi soup, packed with the Asian flavors you love, will beg for a spot on the menu. Is the Filipino Lomi Soup Recipe easy to make at home? Yes! With easy-to-find ingredients, Lomi soup will be your new spring staple.
If you’re new to Lomi, no worries! This dish will soon be a favorite.
A Chinese immigrant introduced Lomi to Lipa City, Batangas, Philippines, in the late 1960s. It’s said he shared it during a mahjong game, and then it quickly spread across the city. Now many interpretations of the original recipe can be found in the Philippines.
Though the soup’s toppings can vary from meatballs to shrimp to eggs, there’s one thing each bowl has in common: Lomi noodles. Lomi noodles are thick egg noodles that are traditionally soaked in lye water. This process gives the noodles their distinctive chewy texture.
Drooling yet? Here’s how to make the Filipino Lomi Soup Recipe:
For the soup:
- 14 oz Lomi noodles
- Water
- 2 tbsp canola oil
- 1 cup chicken liver, cubed
- 1 onion
- 2 cloves garlic
- 1/2 lb. boneless, skinless chicken breast or thigh, cut into strips
- 1 tbsp fish sauce
- 1 package (1.4 oz) crab and corn soup mix
- Salt and pepper to taste
- 1 small Napa cabbage, sliced into 1-inch thick strips
- 2 eggs, lightly beaten
- 1 tbsp cornstarch
Instructions:
- Fill a pot with enough water to cover the noodles. Bring to a boil. Add noodles and blanch – cooking them only until they’re beginning to soften – about 1 minute. Drain and rinse in cold water.
- Heat 1 tbsp oil in a pan over medium heat. Add liver and cook until just done. Remove from pan and keep warm.
- In a large pot, heat remaining 1 tbsp oil over medium heat. Add onions and garlic. Cook until softened.
- Add chicken and cook until lightly browned.
- Add fish sauce and cook, stirring occasionally, for about 1 minute.
- Add 8 cups of water. Bring to a boil. Lower heat and simmer until chicken is cooked through.
- Add noodles and cook 3-5 minutes or until tender but still firm to the bite.
- Add crab and corn soup mix and stir to dissolve. Season with salt and pepper.
- Add liver. Cook 1-2 minutes.
- Add cabbage and cook until vegetables are tender but crisp.
- In a small bowl, combine cornstarch and 1/4 cup cold water. Stir to dissolve. Add to the pot and stir to combine. Cook until slightly thickened.
- Add eggs slowly in a thin stream. Allow them to set slightly before stirring.
- Serve hot.
Though the recipe seems lengthy, the ingredients are easy to find, and the method is straightforward. You’ll be a Lomi expert in no time!
The best thing about the Filipino Lomi Soup Recipe is that there are so many ways to eat it!
Now that you have a pot of Lomi under your belt, it’s time to customize the original – that’s part of the soup’s tradition, after all. Mix and match your favorite add-ins, but whichever version you pick, squeeze fresh calamansi or lemon juice over the top to enhance each flavor!
More meat, please
The Batangas Lomi is one of the most popular versions of the Filipino Lomi Soup Recipe. Since this is from the city where the soup is said to originate, you can’t go wrong.
The Batangas Lomi is meat-forward – in fact, there aren’t any vegetables (except maybe onions). For the most authentic Lomi, add:
- 50g kikiam, sliced and cooked
- 1/4 lb pork, ground or thinly sliced strips
- 1/4 lb ham
- 1 cup chicharron, crushed
Cook the ham with the chicken liver during step 2. Sauté the pork with the onion and garlic during step 3. Add the pre-cooked kikiam with the chicken in step 6. After transferring to a serving bowl, top with a generous sprinkling of chicharron.
Move over meat. Fish is the star of the show
If you eat a meat-free diet or have a soft spot for shrimp and coconut curry, we have the perfect Lomi solution. Just add:
- Squid balls, about 10 pieces
- Shrimp or prawn, about 12 pieces
- 1 smoked milkfish
Add the squid balls during step 4, stir-frying them with the chicken. Add the shrimp and fish in step 6, simmering until the shrimp is cooked.
Love your veggies?
Lomi can be vegetarian-friendly – leave out the meat, use vegetable broth for the base, and dress it up! Some popular additions include:
- Red bell peppers, julienned
- Carrots, julienned
- Hard-boiled eggs, sliced
For tender vegetables, add the pepper and carrots to the soup during step 10, when you add the cabbage. Top the soup with the hard-boiled eggs after serving into bowls.
Turn Up the Heat!
In the Philippines, tradition says that a bowl of Lomi soup needs to be finished while it’s still boiling. If you can’t take that heat, add extra spice instead. To make your nose run, add:
- Ginger
- Crushed red chili peppers
Sauté the ginger with the onions and garlic in step 3 to release their flavor. After serving into bowls, garnish with chili flakes.
Does the Filipino Lomi Soup Recipe live up to its health standard?
A traditional Asian diet is high in fiber, vitamins, minerals, and antioxidants – the essential nutrients that keep your body working throughout the day. Here’s how your Lomi soup can tick the boxes of this healthy food standard:
Make Lomi Soup Often
The combination of bone broth and vegetables packs an abundance of vitamins and minerals into small servings. Certain ingredients, like garlic and ginger, can boost your overall health.
Eat a Healthy Portion
Most Asian dishes have a 3:1 ratio of vegetables to meat. This ensures you’re getting enough protein without extra fats.
Say Yes to Fish
Fish is eaten almost daily in Asia because it provides a lot of lean protein and healthy oils.
Spring is just around the corner, but since the chilly days aren’t gone, reach for a bowl of soup packed with your favorite flavors. Effortlessly versatile and always cozy, the Filipino Lomi Soup Recipe is the perfect dish to get us through the final days of winter.
