Go Back
+ servings

Lomi Noodle Soup with Pork, Shrimps and Vegetables

My version of Lomi Noodle Soup, a popular Filipino noodle dish has pork, shrimps, fish balls, Chinese wheat flat noodles and vegetables in a clear broth flavored with garlic, onions and patis (fish sauce). This is one of the easiest soup meals to make. It transcends from being street food, restaurant fare, to a family meal.  A good soup broth as the base of this dish will ensure a pleasurable piping-hot and hearty dish. This recipe was inspired by Liza Agbanlog’s
Quintessential Filipino Cooking
Cookbook (Page Street Publishing Co.). Serves 2 to 4.
Prep Time30 minutes
Cook Time21 minutes
Total Time51 minutes
Course: Merienda, Side Dish, Soups
Cuisine: American, Asian, Filipino
Keyword: Filipino Lomi Noodle Soup
Servings: 4 people
Calories: 80kcal
Author: Asian in America - Elizabeth Ann Quirino

Ingredients

  • 16 oz. fresh Chinese noodles flat or round
  • 2 to 3 cups to blanch noodles boiling water
  • 1/2 pound pork shoulder tenderloin sliced in thin, 2-inch strips
  • 2 Tablespoons soy sauce to marinate pork
  • 1/4 pound fresh shrimps large, peeled, heads and tails removed
  • 2 Tablespoons calamansi or lemon juice for shrimps
  • 1/2 teaspoon salt for shrimps
  • 2 Tablespoons vegetable oil
  • 2 pieces cloves peeled, minced garlic
  • 1 whole onion medium-sized, chopped
  • 1 Tablespoon patis fish sauce
  • 1/2 pound fish balls frozen, about 2 cups, sliced in halves
  • 8 to 10 cups chicken or vegetable soup stock
  • 1 medium-sized carrot peeled, sliced
  • 1 cup napa cabbage shredded
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 to 2 stalks scallions sliced, for garnish scallions or green onions

Instructions

  • Take the fresh noodles and rinse them through cold running water to remove the sticky feeling and loosen them up.
  • Put the noodles in a colander or sieve. In a small stockpot of boiling water, over high heat, quickly blanch the noodles for 30 seconds to 1 minute. Drain. Set aside.
  • In a medium-sized bowl or container, add the soy sauce to the pork slices. Mix well. Cover and refrigerate for at least 1 hour for flavor to set.
  • Separately, season the shrimps with calamansi and salt for 30 minutes. (Do not marinate shrimps or seafood longer than 30 minutes or they will cook in the citrus). Cover and set aside.
  • In a large 10 to 12 quart stockpot, over medium-high heat, add the vegetable oil. Sauté the garlic and onions for 1 to 2 minutes till fragrant.
  • Add the patis and fish balls. Blend in the pork, shrimps to the sauté. Stir around the stockpot to combine and blend the flavors. Cook for 8 minutes till pork and shrimps cook and change color.
  • Pour the soup stock Stir around to mix with the ingredients. Cover and lower heat to simmer for 5 minutes.
  • Add the fresh lomi noodles and vegetables. Season with salt and black pepper. Mix carefully so the noodles do not break.
  • Cover and continue cooking over a medium simmer for 5 minutes more till vegetables are cooked. The noodles should have absorbed the flavors of the ingredients.
  • Garnish with scallions. Serve piping hot.
  • Cook's comments:  The fresh Chinese noodles are thick, wheat noodles, yellow-colored and pre-boiled. They are sold in packaged plastic bags at Asian supermarkets. These boiled noodles are available in flat, round, thick or thin sizes and varieties at the grocery's freezer or refrigerated section. It is best to blanch the noodles for 30 seconds to 1 minute in boiling water before adding to the soup. The noodles expand after cooking. If dried Chinese noodles are preferred or more convenient, follow package directions on how to prepare in boiling water.
    For Fish Balls, you can buy them frozen from Asian markets or large supermarkets with a variety of ethnic ingredients. I make my own fish balls. You can find my homemade Fish Balls recipe in my cookbook My Mother's Philippine Recipes (Amazon.com).
  • Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website,books, films, television shows or videos  without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
  • Disclosure: As a participant in the Amazon Affiliate program, some blog posts contain links to products used in the recipe and sold on Amazon. The price stays the same for the readers who wish to purchase these products on my links. I earn a small commission from Amazon which helps maintain the blog expenses. Thanks in advance for your support.

Nutrition

Serving: 1g | Calories: 80kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 1742mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2638IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg