Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
March 19, 2025
Beef mami is a heartwarming Filipino noodle soup that is especially perfect during the colder season (and not to mention so easy to make!). It was popularized by a Chinese immigrant in the 1920s named Ma Mon Luk, who served noodles and chicken broth in two metal vats on a pole, like taho vendors. He named them ‘Ma Mi’ after him, translating to “Ma’s noodles.” Some historians suggest that this dish already existed before Ma popularized it but regardless, it’s a soup that bridges Chinese and Filipino cultures with bold and comforting flavors.
Start by parboiling beef bones (1 ½–2 lb). Add beef bones with enough water to cover in a large stock pot. Bring to a boil for 10 minutes.
Strain, then rinse bones to remove any residue. This step is to create a clearer broth with less impurities.
Next, toast the aromatics. In a skillet, toast onions (2), star anise (5 pieces), peppercorns (1 Tbsp), and garlic (5 cloves) until slightly charred.
Add beef bones, beef (1 ½ lb), aromatics, salt (1 Tbsp), and bouillon (1) to a large pot. Add water (or enough to cover all ingredients).
Bring to a boil, then reduce heat and simmer until tender.
I cooked mine for approx. 1 hour or so, but cooking times will vary. Cook until your desired tenderness! You may add water as needed.
Blanch miki noodles and bok choy or napa cabbage, then add to bowl.
Strain broth over the bowl. Garnish with green onions, chili sauce, and a hard-boiled egg. Serve with a side of soy sauce and chilis for extra flavoring.
Subscribe to get my new recipes delivered to your inbox
Sign in to comment
