Indulge in this Tsinoy noodle soup for the soul

8 months ago


This rich and tasty Chinese noodle soup will not just wish you a longer life but also satiate your every noodle craving. You’ll definitely enjoy the thick egg noodles coated with the thick flavorful sauce not to mention the ever so tender pork pieces. Make it as a sumptuous afternoon snack or as a morning meal.


Maki Noodle Soup

Makes 7-8 servings


½ tsp Baking soda

3 Eggs, beaten

½ cup + 2 Tbsps Soy sauce

2 Tbsps Chopped garlic

1 cup Camote starch

1 tsp Sesame oil

½ tsp Black pepper

½ kilo Pork, thinly sliced, pounded and cut into bite size pieces

8 cups Beef or pork stock

½ cup Water

1 kilo Lomi noodles

Chopped scallions

1. Combine baking soda, ⅔ of the beaten eggs, two tablespoons soy sauce, garlic, ½ cup camote starch, sesame oil, and pepper in a bowl. Marinate porn in this mixture for at least 30 minutes.

2. Boil stock over medium heat. Drop pork pieces one by one to prevent sticking to each other. Cook until pork rises to the surface (about five minutes). Set aside.

3. Add the remaining soy sauce to the soup. Mix the remaining camote starch and water and stir into the hot soup.

4. Strain and return soup to the pot. Stir in the remaining beaten eggs. Stir in cooked pork slices and bring into a boil.

5. Boil water and cook fresh lomi noodles. Cook for ten minutes in boiling water then drain.

6. Divide lomi into bowls and pour hot soup over the noodles. Garnish with chopped scallions. Serve hot.


Recipe by Chef Bambi Sy Gobio

Photographed by John Ocampo

Noodles soups to nourish your tummy and soul:

Chicken Noodle Soup

Pork Shoyu Ramen

Seafood Laksa


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