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.

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


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.


  • 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


  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.


8 Responses

  1. Misua…this sounds so Hokkien :-)) One of my favourite summer dishes. My mom would add some dried shrimp or pearl oysters in the soup. Totally yummy!

  2. Eva Taylor says:

    I do love this style of soup, lots of flavour and noodles. We’re still getting wintery weather, in fact we even had a light dusting of snow the other day.

  3. I’ve never tried Lomisua, but it looks tasty and hearty – nice flavour combination!

  4. It’s wet and going to be chilly here today — perfect soup weather! Love noodles, so this is particularly appealing to me. Neat recipe — thanks.

  5. suituapui says:

    I’ll love this, I’m sure. Mi sua for the win!!!

  6. Hannah says:

    I’ve always wanted to try cooking with luffa! It’s hard to find here, but if I ever come across it again, now I know what to do.

  7. Aside from being hearty and flavorful, it’s a beautiful dish!

  8. Inger says:

    This does look so good! Comfort food!

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