🍜 Mami

Soup · Main ingredient: Beef · ⏱ 163 min · Serves 5 · ~₱235 · Best for: Dinner, Lunch, Snack

Ingredients

• 400 g 400g fresh egg noodles (miki or mami noodles)
• 500 g 500g beef brisket or chicken thighs, cut into chunks
• 1 pc 1 onion, quartered
• 1 thumb 1 thumb-sized ginger, sliced
• 4 clove 4 cloves garlic, crushed
• 2 tbsp 2 tbsp fish sauce (patis)
• 1 tbsp 1 tbsp soy sauce
• 1 tsp 1 tsp whole peppercorns
• 2 stalk 2 stalks spring onions, chopped
• 0.25 cup 1/4 cup toasted garlic bits
• 1 cup 1 cup bean sprouts (togue), blanched, optional
• 3 pinch Salt and ground black pepper, to taste
• 0.5 tsp Pepper, to taste
• 1 pc Calamansi, for serving

Instructions

1. In a large pot, combine beef or chicken, water, onion, ginger, garlic, and peppercorns. Bring to a boil, then skim off any scum that rises to the surface.
2. Lower heat and simmer gently for 1.5-2 hours (beef) or 30-40 minutes (chicken) until the meat is tender.
3. Remove the meat, let it cool slightly, then slice or shred into bite-sized pieces. Strain the broth and discard the solids, returning the clear broth to the pot.
4. Season the broth with fish sauce, soy sauce, salt, and pepper to taste; keep at a gentle simmer.
5. Cook the fresh egg noodles separately in boiling water for 2-3 minutes until just tender; drain and divide among serving bowls.
6. Top each bowl of noodles with the sliced meat and blanched bean sprouts if using.
7. Ladle the hot, seasoned broth over the noodles and meat in each bowl.
8. Garnish with chopped spring onions and toasted garlic bits.
9. Serve hot with calamansi on the side.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.