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.