This week has been a busy week for me. At work, there were some changes to be dealt with, one field trip to go to, and a jewelry party after work to attend to. At home, two birthdays were celebrated, my husband’s and my mother-in-law’s. My mother-in-law, whom I love dearly, passed away last year. To honor and celebrate her birthday, I’ve decided to cook some of her favorites: shrimp with ginger and soy sauce, rice vermicelli with pork leg and maki soup.
Maki soup is a Filipino-Chinese soup that consists of pork in a brown and very thick soup. Pork tenderloin is usually used in this dish because it is tender and takes less time to cook. The pork is first marinated in soy sauce, pepper and egg whites. The meat is then dropped and cooked in the boiling brown broth. Tapioca starch is used to thicken the broth. The result is a thick soup with tender and flavorful pork pieces that is not only satisfying but also good to have on a cold windy day 🙂
- 1 ½ lb pork tenderloin, sliced
- 1 ½ teaspoon ground peppercorns
- 2 tablespoons soy sauce
- 4 tablespoons cornstarch
- 2 eggs, separated
- 6 cups water
- 1 beef bouillon cube
- 2 tablespoons soy sauce
- ½ cup tapioca starch dissolved in ½ cup water
- Salt and white pepper to taste
- Chopped green onions
- In a medium bowl, combine pork pieces, soy sauce, ground pepper and egg whites. Add cornstarch one tablespoon at a time, mixing and pressing it with your hand. Set aside for half an hour.
- Boil water. Add beef bouillon cube and soy sauce.
- When soup starts to boil, drop pork pieces one at a time. Cook until meat floats to the surface, around 5 minutes.
- Gradually add tapioca mixture to the soup, stirring, until it thickens.
- Slowly add 2 beaten egg yolks while swirling with a fork.
- Adjust seasoning by adding salt and white pepper. Sprinkle with green onions and serve.
- Enjoy!
Hopefully same as the Ongpin Manosa Restaurant ( Maki Mi Soup)
What part of the Philippines is this soup from?
Hi,
This pork tenderloin soup is a Chinese influence dish.
Use potato or tapioca starch instead of cornstarch =)
I tried to use soup stock to give an original and much better flavour, but the soup didn’t turn out to be clear, It is milky white. Ok lng po b Yun.
Hi Mary,
The color of the soup does not matter so long as it tastes good. Take care and happy new year!
I tried the soup i add carrots & celery and i was surprised that the pork is so tender like it melt in your mouth. Thanks for sharing the reipe.
You’re welcome Julee! Glad you liked this recipe 🙂
Instead of water and bouillon cube, do you think beef broth would be ok?
Yes, you can definitely use beef broth in place of water and bouillon cube.
do you know if maki soup is being sold anywhere in canada? the only place i’ve experienced having them (outside of metro manila) was in sunset blvd in los angeles
there are some variations i’ve tasted in new zealand but not the same
Sorry but I don’t know any restaurant in Vancouver that has maki soup in their menu.
Where do I buy tapioca starch?
Hi Fred,
You can buy tapioca starch at any Chinese store. Here in Vancouver Canada, I can get it at T&T or Hen-Long Supermarket. If you cannot find tapioca starch, you may substitute it with cornstarch.
Thanks for that info . Im from fil and i dont know where to buy tapioca..
I always love eating Maki or Gawgaw soup since I was a little boy since I always go to china town in my country everyday to pick up some hardware items I never forget (and always excited) to dropped by in one of my favorite restaurant along the way…
Gusto ko na ulit kumain ng Maki Soup. . .
d yan ang masarap na maki soup. punta ka sa ongpin ..sa manosa , masarapa ang maki soup don , original kc ung sa kanila