Noodles
Beef Mami Noodle Soup at Home
A home-style beef mami with a clear savory broth, tender beef and fresh egg noodles, finished with simple toppings.
Prep25 minutes
Cook1 hour 30 minutes
Serves5–6
LevelMedium
A home-style beef mami with a clear savory broth, tender beef and fresh egg noodles, finished with simple toppings.
Ingredients
- 700 g beef brisket or shank, cut into chunks
- 500 g fresh egg noodles
- 1 onion, halved
- 6 cloves garlic, crushed
- 1 thumb ginger, sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 8 cups water
- 2 pieces star anise, optional
- 1 small carrot, sliced
- Pechay, spring onions and fried garlic for serving
- Salt and black pepper to taste
How to cook it
- Place beef and water in a pot. Bring to a boil and skim the gray foam from the surface.
- Add onion, garlic, ginger and star anise. Cover partly and simmer until the beef is tender.
- Remove the beef and strain the broth if a clearer soup is preferred.
- Return broth and beef to the pot. Season with soy sauce, fish sauce, salt and pepper. Add carrot and simmer until tender.
- Cook fresh noodles separately according to the package, then drain well.
- Divide noodles among bowls. Add pechay and hot beef broth.
- Top with beef, spring onions and fried garlic. Serve while very hot.
Kitchen tip: Prepare and measure everything before turning on the stove. Taste near the end, adjust seasoning gradually, and serve the noodles as soon as they reach the right texture.
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