Egg Noodle Soup With Meat And Vegetables (mami)
Egg Noodle Soup with Meat and Vegetables, also known as Mami, is a comforting and hearty noodle soup that is popular in Filipino Chinese cuisine. This dish is perfect for warming up on a chilly day or for a satisfying meal any time of the year.
Ingredients
- 8 cups chicken broth
- 250g egg noodles
- 250g sliced pork or chicken
- 1 cup sliced carrots
- 1 cup sliced cabbage
- 1/2 cup sliced scallions
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- Salt and pepper to taste
Instructions
- In a pot, sauté garlic and onion until fragrant.
- Add the sliced pork or chicken and cook until browned.
- Pour in the chicken broth and bring to a boil.
- Add the soy sauce and fish sauce, then season with salt and pepper.
- Add the carrots and cook for 3 minutes.
- Add the cabbage and cook for another 2 minutes.
- Meanwhile, cook the egg noodles according to package instructions.
- Divide the cooked noodles into serving bowls.
- Ladle the hot soup over the noodles and top with sliced scallions.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 10g
Supplies
Pot Ladle Cooking Spoon Knife Cutting Board
Tools
Stove
Serving suggestions
Serve the Egg Noodle Soup with Meat and Vegetables hot, garnished with additional sliced scallions and a side of calamansi or lemon wedges.
Tips & tricks
For a richer flavor, you can also add a hard-boiled egg or a splash of sesame oil to the soup before serving.
Cost
$15