Lomi Recipe
Thick, hearty, and comforting, Lomi is a beloved Filipino noodle soup that brings together an indulgent mix of beef , liver, meatballs, and kikiam in a rich, flavorful broth. It’s the kind of dish that warms you from the inside out — perfect for cold, rainy days or when you crave something satisfying and deeply savory. The silky texture of the noodles, the umami-filled broth, and the topping of crushed chicharon create a comforting medley of flavor and texture in every bite.
Ingredient Breakdown
Every component of Lomi works together to build its signature richness and depth. The miki noodles form the heart of the dish — thick and chewy, they absorb the broth beautifully. beef provides a meaty foundation, while ham and kikiam bring in layers of umami. The addition of pig’s liver adds a robust, slightly earthy note that enhances the flavor complexity, and the meatballs introduce a tender, juicy bite that complements the other proteins.
The broth, simmered with garlic, onion, soy sauce, and fish sauce, becomes a savory elixir that coats every noodle strand. Cassava flour plays a vital role in thickening the soup, giving it a smooth and velvety finish. Toppings like chicharon, hard-boiled eggs, and scallions complete the dish — adding crunch, creaminess, and freshness that balance the hearty base.
Step-by-Step Preparation Guide
The magic of Lomi begins with creating a flavorful base. Garlic and onions are sautéed in oil until fragrant, forming the aromatic backbone of the dish. The sliced beef is then added and cooked until golden brown, followed by ham and liver, which are quickly seared to lock in their flavors. Once these ingredients are browned, fish sauce and soy sauce are stirred in to infuse the mixture with a salty, savory depth.
Next comes the broth, which is poured into the pot and simmered until the beef becomes tender and the soup develops its rich flavor. At this stage, cooked meatballs and kikiam are introduced, infusing the broth with even more hearty goodness. Once the flavors have come together, miki noodles are added, their thickness soaking up the seasoned broth as they cook.
To achieve that signature Lomi texture, cassava flour mixed with water is slowly poured into the pot while stirring continuously. The broth thickens into a luscious sauce that clings to the noodles. When the heat is turned off, the beaten egg is swirled in, creating soft ribbons throughout the soup for a luxurious, silky finish. Finally, the dish is topped with crushed chicharon, sliced hard-boiled eggs, and fresh scallions for the perfect balance of texture and color.
Recipe Tips & Frequently Asked Questions
Use fresh miki noodles for the best texture and authentic taste.
They absorb flavors better and have the ideal chewiness for Lomi.
Add the cassava flour gradually while stirring to prevent lumps.
Smooth, continuous mixing ensures a perfectly thick and creamy consistency.
Avoid overcooking the liver — it should remain tender, not rubbery.
A quick sear is all it needs.
For a deeper flavor, simmer the broth longer before adding the noodles.
The extended cooking time enhances the soup’s richness.
Crack the raw egg in just after turning off the heat.
This creates delicate egg ribbons instead of scrambled bits.
Can I use cornstarch instead of cassava flour?
Yes, cornstarch works well but results in a slightly different mouthfeel.
What other meats can I add?
Chicken or beef strips can be used for variation, though beef remains the most traditional.
Can I make it ahead of time?
Yes, but store the noodles and broth separately to keep the noodles from becoming soggy.
How do I keep the soup thick?
Stir constantly while adding the thickener, and avoid adding excess broth.
What if I can’t find miki noodles?
Substitute with egg noodles or fresh yellow noodles for a similar texture.
What to Serve With This Recipe
Lomi pairs beautifully with a variety of Filipino favorites. Serve it with crispy lumpiang shanghai or fried siomai for an added crunch that contrasts with the rich, saucy noodles. A squeeze of calamansi or a drizzle of chili soy sauce brightens the dish with tangy heat, balancing its creaminess. For drinks, a cold soda or warm tea cuts through the heaviness, refreshing your palate between bites. For an extra treat, sprinkle more crushed chicharon right before serving — the crackling crunch is simply irresistible.
Creative Variations
Lomi is wonderfully adaptable and can be customized to suit your taste. Make a seafood version using shrimp, squid, and fish balls for a lighter, ocean-inspired flavor. Add chili oil or red pepper flakes for a spicy, bold twist. For a vegetarian option, swap out the meat and liver for mushrooms and tofu, using vegetable broth as the base. You can also experiment with toppings — fried garlic, crispy shallots, or even toasted breadcrumbs add delightful crunch and aroma.
Lomi is the definition of Filipino comfort — hearty, flavorful, and soul-satisfying. Every bowl is a rich blend of tender meats, thick noodles, and a luxuriously smooth broth that brings warmth to the table. Whether shared with family on a chilly evening or enjoyed solo as a cozy indulgence, Lomi is proof that the simplest ingredients, when combined with care, can create something truly memorable.
Ingredients
1 lb miki noodles
¼ lb beef , sliced into thin strips
¼ lb ham, chopped
¼ lb cooked kikiam (quekiam), sliced
¼ lb pig’s liver, sliced
6 to 8 pieces cooked meatballs
6 cups beef or beef broth
3 cloves garlic, crushed and minced
1 medium onion, finely chopped
2 tablespoons cooking oil
1½ tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon ground black pepper
3 tablespoons cassava flour, diluted in 3 tablespoons water
1 piece raw egg, beaten
1 cup chicharon (beef cracklings or beef rinds), crushed
2 to 3 pieces hard-boiled eggs, sliced (optional)
2 tablespoons chopped onion leeks or scallions (optional)
Instructions
Heat the cooking oil in a large pot over medium flame. Once hot, add the minced garlic and onions, sautéing until fragrant and translucent.
Add the sliced beef and cook until it turns golden brown and slightly crisp around the edges. Mix in the chopped ham and sliced liver, cooking for another 2 minutes to allow the flavors to meld.
Pour in the fish sauce and soy sauce, stirring gently to coat the meat evenly. Next, pour the broth into the pot and bring to a boil. Lower the heat and let it simmer for about 20 to 30 minutes, or until the beef strips become tender and the broth takes on a rich flavor.
Add the cooked meatballs and sliced kikiam to the simmering broth. Let them cook for an additional 3 minutes to absorb the savory flavor. Sprinkle in the ground black pepper, then add the miki noodles. Stir gently and simmer for 5 to 6 minutes, allowing the noodles to soften and thicken the soup slightly.
Gradually pour in the cassava flour mixture while stirring continuously. This will give the broth a silky, thick consistency that clings beautifully to the noodles. Continue to cook until the sauce thickens to your desired texture.
Turn off the heat and immediately pour in the beaten egg, stirring constantly to evenly distribute it through the hot soup, forming delicate ribbons.
Ladle the Lomi into serving bowls and top with crushed chicharon and slices of hard-boiled egg. Garnish with chopped onion leeks or scallions for a burst of color and freshness. Serve piping hot for the ultimate comfort meal and enjoy its hearty, savory goodness.
Lomi Recipe
Ingredients
- 1 lb miki noodles
- ¼ lb beef sliced into thin strips
- ¼ lb ham chopped
- ¼ lb cooked kikiam quekiam, sliced
- ¼ lb liver sliced
- 6 to 8 pieces cooked meatballs
- 6 cups beef broth
- 3 cloves garlic crushed and minced
- 1 medium onion finely chopped
- 2 tablespoons cooking oil
- 1½ tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon ground black pepper
- 3 tablespoons cassava flour diluted in 3 tablespoons water
- 1 piece raw egg beaten
- 1 cup chicharon beef cracklings or beef rinds, crushed
- 2 to 3 pieces hard-boiled eggs sliced (optional)
- 2 tablespoons chopped onion leeks or scallions optional
Instructions
- Heat the cooking oil in a large pot over medium flame. Once hot, add the minced garlic and onions, sautéing until fragrant and translucent.
- Add the sliced beefand cook until it turns golden brown and slightly crisp around the edges. Mix in the chopped ham and sliced liver, cooking for another 2 minutes to allow the flavors to meld.
- Pour in the fish sauce and soy sauce, stirring gently to coat the meat evenly. Next, pour the broth into the pot and bring to a boil. Lower the heat and let it simmer for about 20 to 30 minutes, or until the beefstrips become tender and the broth takes on a rich flavor.
- Add the cooked meatballs and sliced kikiam to the simmering broth. Let them cook for an additional 3 minutes to absorb the savory flavor. Sprinkle in the ground black pepper, then add the miki noodles. Stir gently and simmer for 5 to 6 minutes, allowing the noodles to soften and thicken the soup slightly.
- Gradually pour in the cassava flour mixture while stirring continuously. This will give the broth a silky, thick consistency that clings beautifully to the noodles. Continue to cook until the sauce thickens to your desired texture.
- Turn off the heat and immediately pour in the beaten egg, stirring constantly to evenly distribute it through the hot soup, forming delicate ribbons.
- Ladle the Lomi into serving bowls and top with crushed chicharon and slices of hard-boiled egg. Garnish with chopped onion leeks or scallions for a burst of color and freshness. Serve piping hot for the ultimate comfort meal and enjoy its hearty, savory goodness.