Beef Mami (Beef Noodle Soup)

Beef Mami is a very popular dish served in most Chinese Restaurants in Manila along with Chicken Arroz Caldo, and Goto (Porridge with Beef Tripe).  First time I tasted this delicious noodle soup is when I was in high school when my dad took me to this hole-in-a-wall Chinese Restaurant called Cho-Nam. Here in Los Angeles, Beef Mami is served in places like Chow King Fast-food chains, Kowloon, and Mami King. Mami is usually ordered with its sidekick “Siopao” – a steamed bun stuffed with either pork asado (roasted), Chinese pork barbecue or even “meat balls with salted eggs.”  Hey, I’ve had it before and it tasted . . . different (in a good way).



9 cups water
1 ½ lb Beef Shanks – cut into cubes and don’t take out the tendons.
1 whole small onion – peeled
2 slices of ginger
¼ cup sugar
½ teaspoon Chinese Five Spice
5 Star Anise
½ cup soy sauce
3 cloves garlic – minced

1 package steamed Chow Mien noodles
Chinese cabbage or Napa cabbage – shredded
2 green onions – cut in ½ inch length
8 cups Chicken Broth
Sesame oil


Combine water and beef shanks in a deep pot.
Let it boil in a high heat then skim out and discard all the foam that will rise.
Add onion, ginger, sugar, five spice, star anise, soy sauce, and garlic.
Turn the heat down to medium-low and cover the pot.
Let it simmer for an hour to hour and a half.
Check beef’s tenderness by piercing them with fork.
Once beef is done, turn heat to low.

In a separate pot, boil the chicken broth.

Soak chow mien noodles using warm water for about 1 minute then transfer to strainer to dry.

Arrange noodles, Chinese cabbage, and green onion in a bowl.

Scoop a ladle-full of beef and its broth into the bowl.

Scoop chicken broth into the bowl.

Mix the soup, beef, noodles, and veggies before eating.





  1. Jared Luna Identicon Jared Luna says

    I tasted beef mami when I vacationed in Bohol in the Philippines last year and I have been looking for this recipe since then. I tried yours and the recipe was perfect. Appreciate the post. :)

  2. jean Identicon jean says

    I served this last night and we even bought steam buns. It was yummy. My kids and my husband loved it. Thank you Mr. Ray for publishing this recipe.

  3. Krystle Identicon Krystle says

    I love this recipe! Amazing. I am doing it for a second time now. The only thing I did different was slow cook the broth for 6 hours the first time (good but you could tell if cooked longer, it’d even be better!) and now I am going to try to have it cook on low for the whole day. I was told with Asian broths, gotta cook these babies for a day on low heat and that’s how you get amazing soup. :) Thanks so much Ray for your recipe. Awesome website!

    • says

      I love the idea of cooking the meat longer. It must be tender-delicious and the broth must be amazingly good. Thank you for the kind words, Krystle. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

three × = 27