Lomisua

The delicate texture of Misua and Patola with the thick starchy soup of Lomi, it the best of both worlds. Lomisua is a fusion dish of two Filipino favourite viands, Lomi and Misua where flour vermicelli and luffa is cooked in a starchy sauce with egg strands, carrots, pork, fish balls and vegetables.

Lomi and Misua are two of the best noodle soup dishes you can find in the Philippine cuisine, imagine combining this together in one dish, the result is very satisfying. The silky-smooth soup together with the fine noodles and soft luffa is a pleasure on every slurp. It’s quite a new dish that probably just came out during the last decade, when I was still in the Philippines this was not yet existing or it may not be as popular. Today several restaurants are offering them, not sure when it was invented but one thing for sure, it is quite common now. Restaurants like Pao Pao Asian Street Food, Quan Yin Chay Vegetarian, Muy Hong, Country Chicken, Awi’s Cafe & Restaurant and Sincerity Cafe & Restaurant are some of the places where it is on offer. All of which offers it slightly different from each other, some are on a darker sauce, some with prawns and some with tofu but the key elements remain the same.

Today I am posting my own version, it’s a total combination for the two dishes for me, where I used my Lomi recipe and replaced the noodles with flour vermicelli and added some luffa and Chinese cabbage.

Lomisua

★★★★★ 5 from 1 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Lomisua is a fusion dish of two Filipino favourite viands, Lomi and Misua where flour vermicelli and luffa is cooked in a starchy sauce with egg strands, carrots, pork, fish balls and vegetables.

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Ingredients

Scale 1x2x3x

• 200 g flour vermicelli / misua
• 1 1/2 cup pork belly, cubed into small pieces
• 10 pcs squid balls, cut in half
• 1/4 head Chinese cabbage shredded
• 1 small luffa / patola, sliced
• 1 pc large carrot, julienned
• 6 cups chicken stock
• 2 tbsp cornstarch
• 3 eggs, beaten
• 6 cloves garlic minced
• 1 shallot, finely chopped
• spring onions, chopped
• oil
• pepper
• fish sauce

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Instructions

1. In a pot add small amount of oil then fry pork belly until golden brown. Remove from pot then set aside.
2. Add garlic and shallots then sauté for 1 minute.
3. Add and fry the squid balls.
4. Pour the soup stock then bring it to a boil.
5. Add the fried pork, simmer for additional 2 minutes
6. Mix cornstarch on a small amount of water and pour in the pot simmer for 2 minutes
7. Add the luffa, carrots and Chinese cabbage into the pot bring it again to a boil then add water, if necessary, simmer for 2 minutes
8. Add the flour vermicelli, cook for 2 minutes then turn the heat off.
9. Pour the eggs while continuously mixing.
10. Season with pepper and fish sauce, garnish with spring onions then serve.

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