Maki Soup (Filipino-Chinese Pork Tenderloin Soup)

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!

Course Soup

Cuisine Filipino-Chinese

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

Prep Time 50

Cook Time 25

Total Time 1 15

Servings -5 servings

Calories 290kcal

Author Liza Agbanlog

Ingredients

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!

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