Maki Soup (Filipino-Chinese Pork Tenderloin Soup)

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 🙂

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Cooking Tips for Maki Soup

To get the best flavor from your maki soup, start with quality ingredients. Look for fresh pork tenderloin, as it makes a world of difference in tenderness and taste. Marinating the pork for at least 30 minutes gives it a chance to soak up the soy sauce and pepper flavors, enhancing the overall dish. When you cook the pork in the boiling broth, ensure the heat is high enough to keep a steady simmer. This helps the meat cook quickly and evenly. If the broth thickens too much, you can always add a bit of water to adjust the consistency. Remember to taste as you go, and you can always adjust the seasoning with more soy sauce or a pinch of salt, depending on your preference. For added depth, consider boiling the broth with some ginger slices or garlic. These ingredients complement the pork beautifully and infuse the soup with extra flavor.

Serving Suggestions and Variations

Maki soup is versatile and can be served in various ways. A simple bowl of this soup pairs well with steamed rice or rice vermicelli, making it a filling meal. Garnish each bowl with chopped green onions or cilantro for a fresh touch. If you enjoy a bit of heat, serve it with sliced chili peppers on the side. For a twist on the traditional recipe, consider adding vegetables like bok choy or mushrooms. These can be added to the soup during the last few minutes of cooking. For a seafood variation, you can replace some of the pork with shrimp or fish, creating a delightful fusion of flavors. If you’re meal prepping, this soup stores well in the fridge for a few days. Just keep the broth separate from the noodles or rice to prevent them from getting mushy. Reheat gently on the stove, and enjoy a comforting bowl anytime.

Frequently Asked Questions

What can I use instead of pork tenderloin?

Chicken breast or thighs work well as a substitute if you’re looking for a different protein. Just keep in mind that the cooking time may vary slightly based on the meat you choose.

How do I store leftover maki soup?

Let the soup cool down to room temperature, then transfer it to an airtight container. It will keep well in the fridge for about 3 to 4 days.

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance. Just store it in the fridge after it cools down, and reheat it on the stove when you’re ready to enjoy it.

What can I serve with maki soup?

This soup pairs nicely with steamed rice or rice vermicelli for a complete meal. You might also consider some fresh vegetables or a simple salad on the side for a nice crunch.

What are some common mistakes to avoid when making maki soup?

One common mistake is not marinating the pork long enough, which can lead to less flavor. Also, make sure the broth is at a steady simmer before adding the pork to ensure even cooking.

Maki Soup (Filipino-Chinese Pork Tenderloin Soup)

Liza Agbanlog

Maki Soup is a comforting Filipino-Chinese dish featuring tender pork and a rich broth thickened with cornstarch. It's savory, satisfying, and oh-so-easy to make!

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Prep Time 50 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Soup

Cuisine Filipino-Chinese

Servings 4 -5 servings

Calories 290 kcal

Ingredients

  

1x2x3x

• 1 ½ lb pork tenderloin sliced

For the marinade:

• 1 ½ teaspoon ground peppercorns
• 2 tablespoons soy sauce
• 4 tablespoons cornstarch
• 2 eggs separated

For the soup:

• 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

Instructions

 

• 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!

Nutrition

Calories: 290kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 3gCholesterol: 210mgSodium: 800mgFiber: 1gSugar: 1g

Keyword Asian flavors, comfort food, easy recipe, hearty soup, pork tenderloin

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