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Filipino Soup Beef Pares Mami

Filipino Soup (Beef Pares Mami) is a comforting noodle soup with a vibrant pho-like flavours that is very simple to make from store bought beef broth simmered with aromatics, fresh vegetables, herbs, lime, and chiles to give it that homemade, super fresh taste.
Very lightly adapted from the Pares Mami recipe from Abigail Sotto Raines’s “Rice. Noodles. Yum.: Everyone’s Favourite Southeast Asian Recipes.”
Course Main Dish, Soup
Cuisine Filipino, Philippines
Keyword beef pares mami, easy beef pares mami, easy pares mami, filipino beef noodle soup, filipino beef soup, pares mami
Servings 6
Calories 633kcal
Author Rebecca Lindamood


  • 2 tablespoons canola, sunflower, or vegetable oil
  • 2 to 3 pounds top round beef or chuck roast or beef brisket
  • 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 to release the juices
  • 1 1/2 tablespoons soy sauce
  • 1 pound egg noodles cooked according to package instructions, drained, and rinsed in cold water to stop the cooking
  • 4 1/2 cups shredded Savoy or Napa cabbage
  • 6 green onions thinly sliced
  • 3 hardboiled eggs halved
  • fried garlic
  • 1 fresh red chili pepper thinly sliced
  • 1/2 cup fresh cilantro leaves and tender stems
  • 1 lime cut into 6 wedges


  • Heat the oil in a stock pot over high heat. Sprinkle the salt and pepper over the beef cubes and add them to the pot. Sear the beef cubes on all sides, until the beef is browned all over. Add the garlic to the pot and stir until the garlic is fragrant and lightly toasted, about 1 minute.
  • Add the broth, water, cinnamon sticks, star anise, and ginger to the pot and bring to a boil, scraping the bottom of the pan to release any flavourful bits that stuck to it.
  • When the stock reaches a boil, add a lid to the pan, drop the heat to low, and simmer until the meat is tender, about 1 to 1 1/2 hours. Add the soy sauce to the broth.
  • To assemble the soup for serving, divide the noodles between 6 deep soup bowls. Divide the cabbage, green onions, and hard-boiled egg halves between the bowls, then top with red chili slices. Ladle the broth and beef over the noodles, garnish with fried garlic and cilantro and serve with a lime wedge to squeeze over it just before serving.


Calories: 633kcal | Carbohydrates: 63g | Protein: 52g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 250mg | Sodium: 1393mg | Potassium: 1050mg | Fiber: 6g | Sugar: 4g | Vitamin A: 983IU | Vitamin C: 34mg | Calcium: 137mg | Iron: 6mg