Lomi Recipe
Thick, savory, and comforting, Lomi is a Filipino noodle soup brimming with rich broth, tender beef, and hearty toppings like liver, meatballs, and chicharon. Every spoonful delivers warmth and flavor that feels like a cozy home-cooked hug.
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Servings: 5
Calories: 560kcal
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.
Nutrition
Calories: 560kcal