Batangas Lomi
A thick, comforting Filipino noodle soup made with chewy egg noodles, rich broth, and generous toppings, perfect for rainy days or gatherings.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Noodles
- 400 g thick yellow egg noodles Can substitute with dry noodles, soak longer if using dry.
For the Broth
- 1 kg pork bones Can use chicken bouillon for a quicker option.
- 5 cloves garlic Minced.
- 1 medium onion Chopped.
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch Dissolved in water to avoid lumps.
- 1 teaspoon pepper
- 1 tablespoon fish sauce Optional for extra flavor.
- 2 large eggs Optional, to stir in at the end.
For the Toppings
- 200 g shredded chicken or pork Cooked.
- 100 g fried pork skin For added crunch.
- 2 tablespoons chopped spring onions For garnish.
- 2 pieces boiled egg Halved.
Instructions
Preparation
- If using fresh egg noodles, rinse off excess starch, then cook them until bouncy but not falling apart. Toss a dash of oil in the water to keep them loose.
Cooking Broth
- In a large pot, add pork bones and cover with water. Bring to a boil, then add garlic and onion for flavor.
- Once bubbling, add dissolved cornstarch slowly while stirring to thicken the broth.
- Season with soy sauce, pepper, and fish sauce if using. Keep tasting until the flavor is cozy and slurpable.
- If desired, stir in a raw egg at the end for a silkier broth.
Assembling and Serving
- Serve the thick noodles in shallow bowls and ladle hot broth over them.
- Top generously with shredded meat, fried pork skin, spring onions, and halved boiled eggs.
- Serve hot with calamansi juice, soy sauce, chili oil, and spiced vinegar on the side.
Notes
Best served hot and fresh. Adjust toppings based on personal preference. Excellent for rainy days and gatherings; perfect for making in large quantities.