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Lomi Recipe

Lomi recipe is a Filipino comfort food that brings warmth to any table with its thick, egg-enriched broth and tender noodles. This dish combines simple ingredients like flour dumplings, fresh vegetables, and eggs into something truly special that tastes far more complicated than it actually is.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Filipino
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons vegetable oil
  • 4 cloves garlic minced
  • 1 medium onion diced
  • 8 ounces chicken breast thinly sliced
  • 6 cups chicken or vegetable broth
  • 1 cup fresh egg noodles or fresh ramen noodles
  • 1 cup choy sum or bok choy chopped
  • 1/2 cup carrots diced
  • 2 medium potatoes diced small
  • 3 tablespoons cornstarch
  • 4 tablespoons water
  • 3 eggs beaten
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon fish sauce patis, optional but recommended

Equipment

  • Large pot (at least 3-quart capacity)
  • Wooden spoon for stirring
  • Measuring cups and spoons
  • Knife and cutting board
  • Small bowl for mixing cornstarch slurry
  • Ladle for serving
  • Fork for whisking eggs

Method
 

  1. Pour the vegetable oil into your large pot over medium-high heat and let it shimmer for about 30 seconds.
  2. Add the minced garlic and diced onion, stirring constantly until they turn fragrant and softened, roughly 2 minutes total.
  3. Add the thinly sliced chicken breast to the pot and cook for about 3 minutes, stirring occasionally until the chicken is mostly opaque.
  4. Pour all 6 cups of chicken or vegetable broth into the pot and increase the heat to high until it reaches a gentle boil, about 5 minutes.
  5. Add the diced potatoes and carrots to the boiling broth, then reduce the heat to medium and let them simmer for about 8 minutes.
  6. Once the potatoes are almost tender, add the fresh egg noodles and chopped choy sum to the pot, stirring gently to separate the noodles.
  7. Cook the noodles and greens for about 3 minutes until the noodles are nearly tender and the greens have wilted slightly.
  8. While the noodles cook, whisk together the cornstarch and water in a small bowl until completely smooth with no lumps.
  9. Slowly pour the cornstarch slurry into the simmering pot while stirring constantly to distribute it evenly.
  10. Continue stirring for about 1 minute until the broth visibly thickens and turns slightly cloudy.
  11. Reduce the heat to low, then slowly pour the beaten eggs into the pot while stirring gently in a circular motion to create egg threads.
  12. Stop stirring after about 30 seconds and let the eggs set for another minute.
  13. Stir in the salt, black pepper, and fish sauce if using, then taste the broth and adjust seasoning as needed.

Notes

Use fresh egg noodles whenever possible for best texture. Mix the cornstarch slurry smoothly to avoid lumps. Add eggs at gentle simmer to create silky egg threads. Adjust seasoning at the end. Cut vegetables uniformly to ensure even cooking.