This dish may look bland but wait till that sweet brown sauce hits the broth. Masuki Mami is a Filipino-Chinese noodle soup dish typically made with thin and slightly chewy egg noodles that are cooked in a rich and flavourful chicken broth topped with chicken meat and pork.
Masuki Mami House is a well-known Filipino noodle shop situated in the historical district of Binondo in Manila, Philippines. The store is famous for its authentic and delicious Masuki Mami noodles, a traditional Filipino dish prepared with egg noodles and a savory chicken broth. Established in the early 20th century, Masuki Mami Binondo has a long history of providing tasty and satisfying noodle dishes to both locals and tourists. The signature Masuki Mami noodles are made with thin, slightly chewy egg noodles cooked in a flavourful and rich chicken broth that is seasoned with soy sauce, fish sauce, and vinegar.
The key ingredient in Masuki Mami is the chicken broth, which is prepared by simmering chicken bones, vegetables, and herbs over low heat for several hours to achieve a clear and flavourful broth that serves as the base for the dish. The broth is then combined with the cooked noodles and other ingredients to make the final dish.
The dish may seem plain upon first glance due to the clear broth and almost white noodles. Additionally, the meats may also appear to have been simply boiled. Many people upon their first taste of the dish may say it is bland, but the real magic happens when the sweet asado style sauce that is served alongside the meal meets the piping hot bowl. The combination of the broth and sauce transforms the dish into a delicious noodle soup that is highly addictive, it’s like a fairy dust that turns everything amazing!
I had the opportunity to try this dish several times in the past, but since I now live in a different country, the only way to satisfy my craving for it is by making it at home. The process of making the broth can be lengthy, but it is worth the effort for the rich taste. That sauce is a well-kept secret by Masuki so I can’t recreate it at home but having tried it before I can see the huge resemblance to Hoisin sauce so will be using that instead.
Similar to the original dish, there is the option to add toppings, and in my recipe, I added roast pork for an extra layer of flavour and texture.
Blanch the chicken frames and boneless chicken thighs in boiling salted water for about 5 minutes until chicken is white in colour.
Drain the chicken and carefully wash each piece under cold running water to remove any scum.
Place the clean chicken frames and boneless chicken thighs in a large pot with all of the chicken broth ingredients.
Turn the heat to a low medium and let it gently simmer making sure it does not boil, maintain the same gentle simmer throughout the cooking process. Cook for 1 hour then remove the boneless chicken thighs and set it aside.
Continue to cook for 3 more hours, make sure chicken is covered with liquid all the time adding water if necessary.
Once broth is ready, strain chicken using a cheesecloth on to another pot to have a nice clear stock.
Season with salt.
Continue simmering the chicken stock in very low heat as you prepare the next steps.
Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain the noodles and set aside.
While noodles are cooking, chop the chicken into small pieces then set it aside.
To serve, divide the cooked noodles among bowls. Ladle the broth over the noodles. Add your sliced chicken, roast pork and chopped spring onions, serve with Hoisin sauce on the side.