Lomi Soup


by: Mommy_loves_to_cook

I learned this recipe from my mother, she used to prepare this dish on rainy days. As because rainy season is near, I will share with you my special noodle soup =)


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serves: 4

3 cloves garlic crushed

1 small onion sliced

1 small carrot sliced

3 tbsp oyster sauce

100 grams of cabbage sliced

150 grams Lomi noodles (egg noodles), rinsed

3 leaves pcs pechay (Chinese cabbage) sliced

1 medium sized egg

1 spring onion, chopped

7 cups chicken or meat broth

1/4 cup chopped ham

1/2 cup pork (sliced into strips)

1 tbsp cornstarch, dissolved in water

salt to taste

1/4 cup shrimps, shelled

2 tbsp cooking oil

Nutrition Facts
Lomi Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 393

  • Total Fat: 16.9 g
  •     Saturated Fat: 4.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 99.2 mg
  • Sodium: 742.1 mg
  • Total Carbs: 41.2 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 3.8 g
  • Protein: 21.5 g

how is this calculated?

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1.  Saute garlic and sliced onions then add pork, ham and shrimp simultaneously.

2.  When the pork ham and shrimp are cooked add the carrots, oyster sauce and cook until the carrots are tender then pour on broth.

3.  Add the cabbage pechay and lomi noodles and bring to boil cook for 5 minutes.

4.  Lower the heat and stir on the cornstarch continue cooking until thick.

5.  Stir the egg and spring onions.

6.  Taste and season with salt and pepper as desired. Serve hot!

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