Ingredients with Measurements:
- 1 lb beef brisket, sliced thinly
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 8 cups beef broth
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp black pepper
- 1 lb egg noodles
- 2 cups bok choy, chopped
- 1 cup green onions, chopped
- 1 cup cilantro, chopped
- 2 boiled eggs, sliced
Special equipment needed:
- Large pot
- Colander
Step-by-step instructions:
1. In a large pot, sauté onion, garlic, and ginger until fragrant.
2. Add sliced beef brisket and cook until browned.
3. Pour in beef broth, soy sauce, fish sauce, and black pepper. Bring to a boil.
4. Reduce heat to low and let simmer for 1 hour.
5. Cook egg noodles according to package instructions. Drain and set aside.
6. Add bok choy to the soup and let cook for 5 minutes.
7. To serve, place cooked egg noodles in a bowl and ladle the soup over it.
8. Top with chopped green onions, cilantro, and sliced boiled eggs.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Total fat: 12g
Saturated fat: 4g
Cholesterol: 140mg
Sodium: 1200mg
Total carbohydrates: 50g
Dietary fiber: 3g
Sugar: 3g
Protein: 35g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or beef round.
- Bok choy can be substituted with spinach or kale.
- Egg noodles can be substituted with ramen noodles or udon noodles.
Variations:
- Add sliced shiitake mushrooms to the soup for an earthy flavor.
- Use chicken broth instead of beef broth for a lighter soup.
- Add sliced carrots and celery for extra vegetables.
Tips and tricks:
- To make the beef more tender, marinate it in soy sauce and sugar for 30 minutes before cooking.
- Skim off any impurities that rise to the surface of the soup while simmering.
- Cook the egg noodles separately to prevent them from becoming mushy.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a deep bowl with the noodles at the bottom and the beef and vegetables on top. Garnish with chopped green onions, cilantro, and sliced boiled eggs.
Garnishes:
Chopped green onions, cilantro, and sliced boiled eggs.
Pairings:
Serve with a side of steamed rice and a side of pickled vegetables.
Suggested side dishes:
Steamed rice and pickled vegetables.
Troubleshooting advice:
- If the soup is too salty, add more water or unsalted broth to dilute it.
- If the beef is tough, simmer the soup for an additional 30 minutes.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Beef mami soup is a popular Filipino noodle soup that originated from Chinese cuisine. It is typically made with egg noodles, beef broth, and sliced beef brisket.
Flavor profiles:
Savory, umami, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Philippine
Taste: Savory, Umami, Meaty, Aromatic, Comforting