Beef Mami Soup (Beef Egg Noodles) Recipe

Since it’s the -ber season and we’re all just reaching out for our favorite comfort food, this recipe should definitely be in your must-try list. It’s a recipe entirely made from scratch— yes, even the noodles (though dried noodles can definitely be used for this recipe).

Beef Mami is a noodle soup with Filipino-Chinese origins, first recorded in Binondo, Manila.  The soup is made from a rich beef or chicken broth, along with chewy egg noodles. There have been many variations of mami ever since its creation, and here’s my take on the recipe.

READ MORE: 10-Minute Stir Fry Noodle Recipes

How to Make Beef Mami


  • 300 g all purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 large eggs
  • 1 to 2 tablespoon water (15 ml)
  • Add water or flour as needed
  1. In a mixer, add flour, salt, eggs, and water. Mix for 10 minutes until it turns into a smooth dough. Cover with a damp cloth for 30 minutes.
  2. Dust a flat surface with flour. Section the dough into three parts and roll out through a pasta machine. Fold in half, and repeat the process five times, dusting flour with each pass.
  3. Use the pasta machine to cut the noodles into strands. Toss with flour so it doesn’t stick together. Set aside.


Beef and broth

  • 5-6L of water
  • 900g brisket
  • 6 scallions (3+3)
  • 6 slices of ginger
  • 6 pods star anise (3+3)
  • 1 tbsp cardamom pods
  • 2 sticks cinnamon or chinese cinnamon
  • ½ cup peanut oil
  • 12 cloves garlic
  • 1 medium white onion
  • 1 piece palm sugar
  • ½ cup dark soy sauce
  • ½ cup mirin
  • ½ cup light soy sauce
  • cracked black pepper and salt to taste
  • optional: soft boiled eggs and chives
  1. Cut brisket into 1.5 inch cubes. Slice ginger, and roughly chop scallions.
  2. Grind cardamom, cinnamon, and star anise with a mortar and pestle.
  3. Fill stock pot with 6L of water. Add in beef, spice mix, and vegetables. Bring to a boil. Let it boil for 8 minutes.
  4. Separate the beef from the broth. Strain the liquid and set aside.
  5. Roughly chop ginger, scallions, garlic, and onion.
  6. Heat a pan with olive oil. Once hot, toss in the vegetables. Add in more star anise. Sweat for 5 minutes.
  7. Add palm sugar, beef, light soy sauce, and dark soy sauce. Bring to a simmer and add in the beef broth. Simmer uncovered for 2-3 hours.
  8. Once the beef is tender, separate them from the broth. Strain the broth.
  9. Option: In a pot of boiling water, add cold eggs. Boil for 7 minutes. Immediately place in an ice bath to stop cooking.
  10. Boil noodles for 90 seconds or until cooked. Serve immediately with the broth, beef, chives, and egg.


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