Soup for the Rainy Day: Steaming Hot Pinoy Lomi

Pancit lomi is a Chinese-Filipino dish that uses fresh thick egg noodles. Simply called as “lomi,” it is a kind of noodle soup best eaten while steaming hot.


  • 500 g – 1 kilo miki noodles or fresh thick egg noodles
  • 150 g – ½ kilo pork liver, washed
  • 150 g – ½ kilo pork, sliced into thin strips (preferably belly part)
  • 150 g ham, chopped (optional)
  • 3-4 cloves garlic, minced
  • 1 medium-sized onion, chopped
  • 1/2 cabbage, shredded
  • 1 small carrot, julienned
  • ½ cup cornstarch or 3 tbsp cassava flour, diluted
  • 3-5 pcs hardboiled eggs, shelled
  • 150 g or 3 pcs Kikiam or Chinese sausage, sliced
  • 5-6 pcs eggs, beaten
  • 1-2 tbsp sugar
  • water
  • cooking oil
  • ground black pepper and salt or soy sauce to taste
  • fresh onion leeks, sliced for garnish (optional)
  • garlic, fried for garnish (optional)


  • Pat-dry the pork liver and season with salt.
  • In a pan, fry the seasoned sliced pork liver. Set aside. Slice thinly when it cools down.
  • Wash the egg noodles and soak it in warm water for 3-5 minutes. Drain and set aside.
  • In a large pot, sauté garlic and onion. Then add kikiam, stir for about 3 minutes or until cooked.
  • Add pork. Cook until pork is golden brown in color. Season with salt and pepper according to your taste.
  • Add about 2 liters of water. Bring to boil and simmer. Remove the floating oil.
  • Add the egg noodles. Continue to simmer until the noodles soften but still firm. Add water if necessary.
  • Dissolve the cornstarch in water before adding it in the pot to thicken the soup.
  • Add the sliced fried pork liver, cabbage and carrots.
  • Slowly stir the noodles while pouring in the beaten egg. Remove from heat after a minute.
  • Optional: Garnish with sliced hardboiled eggs, fried garlic or crushed red chili peppers and sliced onion leeks.