Bulalo mami is a Filipino soup dish with bone-in beef shanks, fresh egg noodles, and napa cabbage! It's hearty, flavorful, and perfect for cold weather.
Filipino beef soups such as nilaga or bulalo are a year-round staple in my dinner rotation. Whether in the height of Summer or amid winter, I always have a pot full simmering on the stove two to three times a week.
I just can't get enough of the fork-tender beef, silky marrow, veggies, and flavorful broth! I like to pair the soup with piping hot steamed rice, but occasionally, I switch things up by adding noodles and making it a complete meal.
Bulalo Mami is a delicious mashup of two classic Filipino dishes. It combines the hearty flavors of beef bulalo soup and chewy mami noodles.
Beef shanks with bone marrow are slow-cooked with aromatics until fork-tender, resulting in a rich soup. The meat and broth are served over a bed of fresh egg noodles and tender-crisp cabbage for a hearty meal in a bowl.
Ingredient notes
- Meat- bone-in beef shanks with bone marrow; NO substitutions
- Mami noodles- the recipe uses fresh egg noodles. If using dry variety, cook according to the package's directions.
- Aromatics- onions, garlic, and peppercorns add depth of flavor
- Vegetables- you can also use regular cabbage or pechay.
- Garnishes– fried garlic bits add texture, flavor, and aroma. Chopped spring onions bring color and a touch of freshness.
- Water- low and slow cooking of the meat and bones turns it into a rich, full-flavored stock
Cooking tips
- Blanch the meat. Parboiling the beef shanks removes protein, coagulated blood, and other impurities that may cloud the soup.
- Start with cold water. Hot water draws more protein from the meat and bones, creating sediments in the broth. It also has more dissolved minerals from the water pipes, which can add an off taste to the soup.
- Tend to the pot closely during the first minutes of boiling. Religiously skim any froth or scum that may accumulate on top.
- Cook at a simmer. Rapid boiling may cause agitation that can cloud the broth. Low and slow cooking allows the flavors to develop and become concentrated.
- Blanch the cabbage. Parboiling and immediately plunging the vegetable in iced water helps maintain color and texture.
- Do not overcook noodles. Quickly submerge the fresh noodles in boiling water to remove natural oils. Drain well and rinse in cold water to stop cooking and maintain a firm, chewy texture.
Serving suggestions
- Bulalo mami makes a filling and delicious midday snack or main meal. Perfect for a cold day!
- To serve, divide blanched noodles into large bowls. Add beef shanks and cabbage. Ladle hot broth and garnish with fried garlic bits and chopped spring onions.
- You can also add halved hard-boiled eggs if you like.
Storage and reheating instructions
- Store the mami noodles, veggies, and beef soup in separate containers with tight-fitting lids. Refrigerate for up to 3 days.
- To reheat, place noodles in a metal strainer and dip them into a pot of boiling water for about 30 seconds or until warm. Do not let them sit in the boiling water for too long, as they will get mushy.
- Reheat the soup in a saucepan over medium-low heat and simmer until piping hot.
More noodle soup recipes
Ingredients
- water
- 3 pounds bone-in beef shanks
- 1 onion
- 1 tablespoon peppercorns
- 2 tablespoons fish sauce
- salt to taste
- 1 napa cabbage
- 1 package (16 ounces) fresh egg noodles
- green onion
Fried Garlic Bits
- 1 head garlic, peeled and minced
- ½ cup canola oil
Instructions
- In a large pot, combine beef shanks and enough cold water to cover. Bring to a boil.
- Drain beef and rinse under cold water to remove impurities. Discard the liquid and rinse the pot.
- In the pot, return meat and enough cold water to cover. Bring to a boil, skimming scum that accumulates on top.
- When the broth has cleared, add onions, garlic, peppercorns, and fish sauce.
- Lower heat to low, cover, nd cook at a bare simmer for about 3 hours or until meat is fork-tender. Season with salt to taste.
- In a medium pot over medium heat, bring about 2 cups water to a boil. Add cabbage and cook for about 1 to 2 minutes or until tender yet crisp.
- With a slotted spoon, remove from heat and immediately plunge into a bowl of iced water. Let cool completely and drain well.
- In another pot over medium heat, bring about 2 cups water to a boil. Add egg noodles and cook for about 10 to 15 seconds. Remove from water and rinse with cold water. Drain well.
- Divide egg noodles into serving bowls. Add beef shanks and cabbage. Pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.
Fried Garlic Bits
- In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp.
- With a slotted spoon, remove toasted garlic and drain on paper towels.
Notes
- Start with cold water. Hot water draws more protein from the meat and bones, creating sediments in the broth. It also has more dissolved minerals from the water pipes, which can add an off taste to the soup.
- Cook at a simmer. Rapid boiling may cause agitation that can cloud the broth. Low and slow cooking allows the flavors to develop and become concentrated.
- Do not overcook noodles. Quickly submerge the fresh noodles in boiling water to remove natural oils. Drain well and rinse in cold water to stop cooking and maintain a firm, chewy texture.
Video
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Adia says
Thank you SO MUCH for this recipe! Reminds me so much of my tatay and him making this for us as kids on Sunday during football season. Sometimes though with out the noodles and just over rice with a little bit of patis on the side 🙂
Lalaine says
Food memories are the best 🙂
Karen arceo says
Ms. Lalaine where can i buy the egg noodles here in cali? Thanks!
Lalaine says
Hello Karen
They are available at Seafood City. You can find them at their refrigerated section close to the tofu, salted eggs, udon and yakisoba noodles.
Deanna says
I will try this recipe tonight. Perfect as it is winter here in NZ.
Lei says
Lalaine:
Thanks for posting this recipe as I love noodles and this sounds delicious. Looking forward to making this dish but what is pechay?
Lalaine says
I apologize Lei, I meant Napa cabbage. Recipe corrected.