Lomiiii my loooobb
It’s rainy season again here in the Philippines. The trend always at the supper table is warm soup for the taste buds and the belly and the heart. Lomi is one of my favorite soup options when the weather is cooold. It was popularized by Batangas kitchens to their roadside carinderias as comfort food for travelers. It is cooked with chicken and lomi noodles with a few vegetables, then made a little bit thick by egg and corn starch. Batangas lomis are generally thick because they add flour to the soup, but for now I opt not to do that. Also, instead of thick lomi I used miki noodles. And because no chickens were killed in this recipe, I grabbed the tofu from the chiller, cut it to bits, fried ’em and let them join in the fun.
I want a lot of spring onions in all my soups, especially those with noodles. ❤
For this recipe that serves 10, here are my ingredients:
1 big onion, chopped
6 cloves garlic, minced
1/4 kg miki noodles
1 medium carrot, julienned
Small bunch of baguio pechay, cut into strips
Half a block of tofu, cut to bite size pieces and pan fried
2 tbps corn starch dissolved in water
1 egg, beaten
Vegetarian ham (optional)
Saute garlic and onions for a few minutes. Add carrots. Pour in water, about 8 cups. Add your vegetable seasoning (mushroom powder in my case) and ground black pepper. Let boil. Add miki noodles, tofu and pechay. Season again with salt and vegetarian fish sauce. Add spring onions, but leave some for toppings. Then pour in beaten egg. Mix thoroughly, then add corn starch. Add more according to your desired consistency. Turn the heat off. Top your bowl with remaining spring onions.
You may add vegetarian ham for more meaty flavor. You can also top roasted garlic for a roasty… flavor. 😅
Enjooooy rainy days with CHICKENLESS LOMI !