Mami (Beef Noodle Soup)
Mami is the classic Filipino beef noodle soup, built on a long-simmered beef bone broth that turns clear and richly savory over hours of gentle cooking. Thin egg noodles are cooked separately and ladled into the hot broth along with tender slices of beef, then finished with scallions, fried garlic, and a squeeze of calamansi. It’s a beloved comfort food, often eaten for breakfast or as a quick, warming meal any time of day.
Watch It Made
More Photos
Instructions
- Blanch the beef bones and brisket in boiling water for 5 minutes to remove impurities, then drain and rinse.
- Place the beef and bones in a large pot with 10 cups fresh water, onion, ginger, crushed garlic, and peppercorns. Bring to a boil, then simmer covered for 1.5 to 2 hours until the beef is tender and the broth is flavorful.
- Remove the beef, slice thinly, and strain the broth to remove solids, discarding the bones and aromatics.
- While the broth simmers, fry the extra minced garlic in oil until golden and crisp, then set aside for topping.
- Season the strained broth with fish sauce, salt, and pepper to taste.
- Cook the egg noodles separately in boiling water for 2-3 minutes until just tender, then drain.
- Divide noodles among bowls, top with sliced beef, ladle hot broth over, and garnish with scallions and toasted garlic.
Cook's Tip
Blanch the bones and beef first and always skim the scum that rises in the first few minutes of simmering — skipping this step is what makes the difference between a cloudy, muddy-tasting broth and a clean, clear one.