Recipes 5 min read
Beef Pares Mami: Filipino Comfort Soup Recipe
Filipino Soup (Beef Pares Mami) is an ultra-comforting noodle soup with bright, pho-like flavors that’s surprisingly simple to make. This shortcut version uses store-bought beef broth simmered with aromatics such as cinnamon and star anise, along with fresh vegetables, herbs, lime, and chiles for a homemade, vibrant finish.
I was excited to receive a review copy of Abigail Soto Raines’ Rice. Noodles. Yum.: Everyone’s Favourite Southeast Asian Recipes, and the first recipe I wanted to try was Pares Mami — the Filipino beef noodle soup. The combination of tender beef cubes, egg noodles, fragrant broth, soy sauce, Savoy or Napa cabbage, fried garlic, hot peppers, green onions, a halved hard-boiled egg, and lime sounded perfect.
Pares Mami is straightforward to prepare. Briefly sear beef cubes, then simmer them in store-bought beef broth with aromatics like star anise, cinnamon sticks, and fresh ginger to deepen the flavor. Cook the noodles separately, then assemble bowls with noodles, shredded cabbage, sliced chiles, green onions, and fried garlic. Ladle the beef and broth over the bowl, top with a hard-boiled egg and fresh herbs, and finish with a squeeze of lime.
This soup is a go-to when you want something comforting, restorative, and quick to prepare with mostly pantry staples and simple fresh toppings.
Pares Mami
Pares Mami blends two classic Filipino dishes: beef pares (tender, simmered beef cubes) and beef mami (beef noodle soup). The result is a comforting bowl that balances rich, spiced broth with bright, fresh garnishes—very similar in spirit to Vietnamese pho.
Choose an inexpensive, lean cut of beef such as top round, chuck, or brisket, cut into bite-sized cubes, and sear them well to build flavor. Then simmer the beef in a mixture of beef broth and water with cinnamon sticks, star anise, ginger, and garlic until tender. Add soy sauce near the end to season the broth.
While the beef simmers, cook egg noodles according to package directions, drain, and rinse with cold water to stop the cooking. To serve, split the noodles among bowls and top with shredded Savoy or Napa cabbage, sliced red chiles, and green onions. Ladle the hot beef and broth over the noodles, add a halved hard-boiled egg, sprinkle with fried garlic and cilantro, and serve with lime wedges.
What noodles to use for Filipino Noodle Soup
Traditionally, mami noodles—thin Chinese-style egg noodles—are used. If you can’t find them, fine egg noodles or spaghetti work well. In a pinch you can use other cooked pasta or noodles, but for the most traditional texture and flavor choose wheat-egg-salt noodles.
How to make Filipino Soup (Beef Pares Mami)
1. Heat oil in a stockpot over high heat. Season bite-sized beef cubes with salt and pepper and add to the pot. Sear on all sides until well browned.
2. Add minced garlic and cook until fragrant, about 1 minute. Pour in beef broth and water, then add cinnamon sticks, star anise, and lightly pounded ginger. Bring to a boil, scraping the bottom of the pot to release browned bits.
3. Cover, reduce heat to low, and simmer until the beef is tender, about 1 to 1 1/2 hours. Stir in soy sauce near the end of cooking.
4. Meanwhile, cook egg noodles separately according to package instructions, drain, and rinse in cold water to stop cooking.
5. To serve, divide noodles among six deep bowls. Add shredded Savoy or Napa cabbage, sliced green onions, and halved hard-boiled eggs. Top with thinly sliced red chili. Ladle beef and broth over the noodles (discard the cinnamon sticks and star anise), garnish with fried garlic and cilantro, and serve with lime wedges.
There’s nothing quite like leaning over a steaming bowl of Pares Mami when you need comfort food: warm, savory broth, tender beef, fresh herbs, and a bright squeeze of lime.
Filipino Soup — Ingredients (serves 6)
- 2 tablespoons canola, sunflower, or vegetable oil
- 2 to 3 pounds top round beef (or chuck roast or brisket), cut into bite-sized cubes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 cloves garlic, minced or pressed
- 4 cups beef broth
- 4 cups water
- 2 cinnamon sticks
- 6 star anise
- 1 inch fresh ginger root, pounded lightly
- 1 1/2 tablespoons soy sauce
- 1 pound egg noodles, cooked and rinsed
- 4 1/2 cups shredded Savoy or Napa cabbage
- 6 green onions, thinly sliced
- 3 hard-boiled eggs, halved
- Fried garlic for topping
- 1 fresh red chili pepper, thinly sliced
- 1/2 cup fresh cilantro leaves and tender stems
- 1 lime, cut into 6 wedges
Instructions (brief)
- Heat oil in a stockpot over high heat. Season beef with salt and pepper and sear until browned. Add garlic and cook 1 minute.
- Add broth, water, cinnamon sticks, star anise, and ginger. Bring to a boil, reduce heat, and simmer until beef is tender (1–1 1/2 hours). Stir in soy sauce.
- Cook noodles separately, drain, and rinse with cold water.
- Assemble bowls with noodles, cabbage, green onions, egg halves, and chili slices. Ladle broth and beef over the bowls, garnish with fried garlic and cilantro, and serve with lime wedges.
Rice. Noodles. Yum — Book notes
Each recipe in the book includes a photo so you can visualize the finished dish. Difficulty ranges from easy to medium—some recipes involve several steps but nothing overly complicated. Ingredient availability is generally good; a few items may require a specialty market or online order.
Other recipes from the book I’m eager to try include Keputat (compressed rice with peanut dipping sauce), Basic Garlic Fried Rice, Pancit, Pineapple Fried Rice, Pad See Ew, Arroz a la Cubana, Bibinka (coconut rice cakes), and Nasi Ulam (rice herb salad).
This book is a friendly introduction to Southeast Asian home cooking for newcomers and a helpful resource for anyone wanting to recreate familiar comfort foods far from home.
Enjoy making Pares Mami—simple, nourishing, and full of layered, aromatic flavors.
