Lomi

🛒 Ingredients

• Fresh egg noodles (Miki noodles) 150 g · 300 kcal
• Pork belly, sliced 40 g · 180 kcal
• Chicken breast, sliced 40 g · 65 kcal
• Shrimp, peeled and deveined 20 g · 20 kcal
• Fish balls or squid balls 20 g · 35 kcal
• Chicken broth 250 g · 25 kcal
• Cornstarch 10 g · 35 kcal
• Soy sauce 10 g · 7 kcal
• Fish sauce 5 g · 5 kcal
• Garlic, minced 5 g · 5 kcal
• Onion, sliced 20 g · 10 kcal
• Carrots, julienned 20 g · 8 kcal
• Cabbage, shredded 30 g · 7 kcal
• Quail eggs, cooked and halved 20 g · 30 kcal
• Spring onions, chopped 5 g · 1 kcal
• Cooking oil 5 g · 45 kcal
• Ground black pepper 1 g · 4 kcal

👨‍🍳 Instructions

1. Prepare the ingredients: Slice pork belly and chicken breast into thin strips, peel and devein shrimp, slice fish/squid balls, julienne carrots, shred cabbage, mince garlic, and slice onion. Dissolve cornstarch in a small amount of water to create a slurry.
2. In a large pot, heat cooking oil over medium heat. Sauté minced garlic and sliced onion until fragrant; then add pork belly and cook until lightly browned.
3. Add chicken breast, shrimp, and fish/squid balls to the pot; cook for a few minutes until seafood is partially cooked. Pour in the chicken broth, soy sauce, and fish sauce, bring to a simmer.
4. Add fresh egg noodles, carrots, and cabbage to the simmering broth. Cook until noodles are tender and vegetables are slightly softened.
5. Gradually stir in the cornstarch slurry while continuously mixing, until the soup thickens to your desired consistency. Season with ground black pepper to taste.
6. Serve hot in bowls, topped with halved quail eggs and chopped spring onions. A wedge of calamansi or lime is often served on the side for a tangy kick.