Bulalo mami is a Filipino soup made with bone-in beef shanks, fresh egg noodles, and napa cabbage. It’s hearty, savory, and perfect for cool weather.
Filipino beef soups like nilaga and bulalo are mainstays in my kitchen year-round. I often have a pot simmering on the stove; the tender meat, silky marrow, vegetables, and rich broth are irresistible. While steamed rice is a classic pairing, turning the stew into a noodle soup by adding fresh egg noodles makes a satisfying one-bowl meal.
Bulalo mami blends two beloved Filipino favorites: the deep, beefy goodness of bulalo and the comforting chew of mami noodles. Bone-in beef shanks with marrow are cooked slowly with aromatics until fork-tender. The meat and clear, flavorful broth are then served over fresh egg noodles with crisp-tender napa cabbage for a warm, complete meal.
Ingredient notes
- Meat – Use bone-in beef shanks with marrow for richness; do not substitute if you want the characteristic flavor.
- Mami noodles – Fresh egg noodles are ideal. If you use dried noodles, cook them according to the package directions.
- Aromatics – Onion, garlic, and whole peppercorns build depth in the broth.
- Vegetables – Napa cabbage is traditional; regular cabbage or pechay can be used instead.
- Garnishes – Crispy fried garlic and chopped spring onions add texture, aroma, and freshness.
- Water – Slow, low-temperature cooking of meat and bones yields a full-bodied, clear stock.
Cooking tips
- Blanch the meat. Parboiling removes coagulated protein and impurities that can cloud the soup.
- Start with cold water. Cold water extracts fewer dissolved minerals and helps keep the broth clear.
- Skim regularly. Remove any froth that appears during the first boil to keep the broth clean.
- Simmer gently. A bare simmer concentrates flavor without stirring up sediments that cause cloudiness.
- Blanch the cabbage. Quickly cooking and shocking it in ice water preserves color and crispness.
- Don’t overcook fresh noodles. Briefly dunk fresh egg noodles in boiling water to loosen oils, then rinse in cold water to stop cooking and retain chew.
Serving suggestions
- Bulalo mami is a hearty main or a comforting midday meal—especially welcome on cold days.
- To serve: divide the blanched noodles among bowls, add beef shanks and napa cabbage, ladle hot broth over everything, and finish with fried garlic and chopped green onions.
- Optional: add halved hard-boiled eggs for extra richness.
Storage and reheating instructions
- Store noodles, vegetables, and broth/meat separately in airtight containers in the refrigerator for up to 3 days.
- To reheat noodles: place them in a strainer and dip briefly in boiling water (about 30 seconds) until warm. Avoid prolonged boiling to prevent mushiness.
- To reheat the broth: warm gently in a saucepan over medium-low heat until piping hot, then assemble bowls with noodles, meat, and vegetables.
Bulalo Mami
Bulalo mami blends the deep beef flavor of bulalo with tender egg noodles for a warm, filling bowl-perfect for cool weather.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Author: Lalaine Manalo
Course: Main Course
4 people
Ingredients
- water
- 3 pounds bone-in beef shanks
- 1 onion
- 1 tablespoon peppercorns
- 2 tablespoons fish sauce
- salt to taste
- 1 napa cabbage
- 1 (16-ounce) package fresh egg noodles
- green onion, chopped
Fried Garlic Bits
- 1 head garlic, peeled and minced
- 1/2 cup canola oil
Instructions
- In a large pot, combine beef shanks and enough cold water to cover. Bring to a boil.
- Drain, rinse the beef under cold water to remove impurities, discard the liquid and rinse the pot.
- Return the meat to the pot with fresh cold water to cover. Bring to a boil, skimming any scum that forms on top.
- When the broth is clearer, add onion, garlic, peppercorns, and fish sauce.
- Lower heat to a bare simmer, cover, and cook about 3 hours or until the meat is fork-tender. Season with salt to taste.
- In a separate pot, bring about 2 cups water to a boil. Add cabbage and cook 1–2 minutes until tender-crisp. Remove with a slotted spoon and plunge into iced water; drain well.
- In another pot, bring about 2 cups water to a boil. Briefly cook the egg noodles 10–15 seconds, then remove, rinse with cold water, and drain thoroughly.
- Divide noodles into serving bowls, add beef shanks and cabbage, pour hot broth over, and garnish with fried garlic bits and chopped green onions. Serve immediately.
Fried Garlic Bits
- In a small pan over low heat, warm the oil. Add minced garlic and cook until golden and crisp.
- Remove with a slotted spoon and drain on paper towels.
Notes
- Always start with cold water to keep the broth clear and avoid off-flavors from dissolved minerals.
- Maintain a gentle simmer—rapid boiling can cloud the broth.
- Do not overcook fresh noodles; rinse them in cold water after a brief blanch to preserve texture.
Video
Nutrition Information
Calories: 749 kcal, Carbohydrates: 14 g, Protein: 78 g, Fat: 42 g