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
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.
