Chinese-Filipino Style Lomi (Vegan Recipe)

Updated: Dec 16, 2019

A simple yet really comforting and hearty Chinese-Filipino Style Lomi recipe—chewy noodles in a thick soup with some tofu and veggies. I grew up eating lomi and I’ve tried a few different versions of it, but this one is how we cook it at home.

I use fresh 'miki' noodles that don't contain any egg. They aren't the healthiest with the artificial colouring so you may be able to find other options that don't. I love this type of noodles since they're very thick and chewy.These noodles are fresh so you don't need to boil them beforehand or anything, which makes the cooking of this dish even easier.

Get the recipe below and slurp away! 

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Chinese-Filipino Style Lomi Recipe

Serves 3-4 people 


1 tbsp canola or other neutral oil 3 cloves garlic, minced  1 onion, chopped 8 cups vegetable stock or water* 500g fresh egg-free 'miki’ noodles** 1 medium carrot, sliced into strips 1/2 medium cabbage, chopped 250g five spice tofu, sliced into strips***  3-4 tbsp soy sauce 1/4 tsp ground black pepper  Salt, to taste Chopped cilantro, for topping  3 tbsp cornstarch dissolved in 1/2 cup room temperature water 


*If using water, feel free to adjust the seasoning. **Miki noodles are thick and round noodles similar to egg noodles but are usually sold fresh and not dried. I purchased egg-free miki noodles from a local Asian store. You can opt to use a different type of noodles such as wheat noodles or even Japanese udon noodles.  ***I used store-bought five-spice tofu. You can opt to use 1 block extra firm tofu. If using a block of tofu you can slice them into 2-3 slabs before and pan fry them on each side until golden brown. Once cool, slice them into strips. Steps

  1. Heat a medium-sized pot. Add in the oil and then sauté the garlic and onion until aromatic. Add in the carrots and tofu then sauté for another 2-3 minutes. Season with a pinch of salt and pepper. 

  2. Add 8 cups stock or water. Once it boils, add in the soy sauce. Add in the cabbage and noodles. Leave to simmer over medium heat for another 4-5 minutes or until noodles are cooked but still chewy. Season with salt, to taste. 

  3. Mix in the cornstarch slurry. Leave to boil over medium heat until the soup is stick. Turn off heat and enjoy while hot! Feel free to top yours with some chopped cilantro.

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