Maki Soup

Maki Soup

Soup week: Day 3. What we will be making today is Maki Soup! Yes, you’ve seen it right! This is not the maki you know about and those two are not related. Maki Soup is far from being Japanese dish but it is a Filipino Chinese soup dish which is flavoured with fluffy tender pork pieces. This soup is popular in the Filipino Chinese area in Manila called Binondo. It is a very thick soup similar to the consistency of a raw egg white. A very simple soup usually enjoyed on its own or with noodles.


500g pork tenderloin, thinly sliced
4 pcs dried shiitake mushrooms
4 cups beef stock
1 cup hot water
1/2 cup tapioca starch
soy sauce
2 egg yolks
2 tbsp Chinese cooking wine
1 tbsp light soy sauce
3 tbsp cornstarch
1/2 tsp baking soda
2 cloves garlic, minced
spring onions, chopped
freshly ground black pepper


1. Using the back of the knife or a meat mallet, pound the meat slices a bit to tenderize it further. This step is needed to have a fluffy meat texture and let the starch cling easily.
2. In a bowl mix together light soy sauce, Chinese cooking wine, garlic, baking soda, salt and freshly ground black pepper. Once evenly mixed, add sliced pork then set it aside for at least 30 minutes.  Place pork pieces on a plate, sprinkle cornstarch on one side, turn over then sprinkle remaining cornstarch on the other side.
3. Rehydrate shiitake mushrooms in 1 cup of hot water. Once mushrooms are soft, chop it then set it aside.
4. In a pot pour water from rehydrated mushrooms, beef stock, chopped mushrooms and soy sauce for colour, bring it to a boil then once boiling drop pork pieces one at a time to avoid sticking.
5. Mix together tapioca starch and 1/2 cup water, gently pour it on the soup a tablespoon at a time and once desired consistency is achieved set heat to low.
6. Add egg yolks and mildly stir soup to form strands.
7. Add sesame oil then season with salt if needed. Garnish with spring onion. Serve hot.

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47 thoughts on “Maki Soup

  1. Hehe I thought it was just the thick soup recipe. It’s the whole Maki-mi na pala. Whenever I go to Binondo, I find it hard to resist getting a small bowl of these for merienda :) Thanks for sharing :D

        • If you cant find tapioca starch the best alternative is potato starch. I am living in NZ and I got it from Asian shops, you might be able to find one in Binondo or some Chinese specialty shops there. As for the baking soda it acts as a tenderizer that is the reason why beef in Chinese restaurants are so tender and like jelly in texture.

  2. I like thick soups, egg drop soup and hot and sour soup in particular. This sounds pretty tasty and perfect for these last few cold days of spring.

  3. I’ve been to Binondo lots of times before but I feel bad for not knowing this dish! Haha, I shall pester my Chinese friends and ask about this soup XD

    • I haven’t tried that yet but I am sure you wont get the same texture that you get from tapioca starch, with cornstarch it would just be thick but not slimy thick (if you know what I mean) which is the key texture of this dish.

  4. OMG!!!!! i love this!! havent been eating this in 5 yrs. my family loves to eat this with kiampong at binondo. saaarrrraaapppp

  5. not only in Binondo, as a salesman,I lived for 10 yrs in San Pablo City where a local chinese restaurant serve this for least twice a week, we ate MAKI together with Kaning Pula and buto buto soup…I’ll introduce it to my friends here in Canada

  6. i wud love to try this recipe for biz…how many servings to this recipe for the same bowl size served by the pares street vendor? cost per serving pls?
    i want to compete with the pares street vendor side by side…i will serve maki with rice or noodles…what condiments go with this? i am sure this will be a big hit!
    instead of pork tenderloin, can we substitute it for something cheaper? ty

  7. This doesn’t add up…. Step #2

    Mixing the Cornstarch with liquid will give you a clayish texture. It would be close to impossible distributing this evenly on the meat. Any tip?

    • Don’t need to distribute evenly as long as the pork is coated its ok. If you still have hard time on this one you can marinate pork first in the mixture without the cornstarch, then sprinkle the cornstarch on the meat that is laid down flat on a plate then running the cornstarch through a fine sieve.

  8. I have tried this already and the consistency of the soup is very interesting. The taste is somewhat sweet and salty at the same time.

  9. i tried the recipe, but used the whole egg, not just the yolk. still ok, but doesn’t look like the picture. added a little bit of malt vinegar. I remember eating this in ha yuan with malt vinegar.

  10. Try Potato Starch pampalapot, Cornstarch will make it floury and white. Sabayan niyo ng black vinegar…yum. Also tried this marinated chicken breasts (in soy sauce, shaoxing wine and potato starch ) masarap din….HA YUAN original!

  11. Thanks a lot! been craving for 25 years , This is really a ONE OF A KIND SOUP! mixed some fresh egg noodles and its a meal! I am happy and found the recipe. I used to eat @ SM Cubao food court in mid 1980′s. More Power to YOU xoxo!!!

  12. Pingback: Niknok Seyer | Maki Mi

  13. the dish is not limited to the Binondo area. i used to feast on it in SM Food courts,
    Cubao being my favorite.

  14. I have eaten Maki mi but it s with noodles here in Bacolod. It tasted interesting & addicting too. I actually want to try this & sell. Thanks for this recipe. Atlast! I was able to find d cassava starch from d grocery.

  15. Pingback: Cebu Style Steamed Rice | Ang Sarap (A Tagalog word for "It's Delicious")

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