Maki Mi

In the Philippines, if you are looking for a starchy hearty noodle soup dish then the first thing comes to mind is lomi and its many different varieties but did you know you have an alternative to that and it is as equally delicious, it is called Maki Mi. This Chinese Filipino dish originally was served sans the noodles which and is simply called Maki or Maki Soup where it can be enjoyed on its own or even with rice, it’s a very hearty dish due to its viscosity, thanks to the use of tapioca starch in its soup, it gives it that nice volume to it. Another important element in a Maki Soup is its fluffy pork texture that is possible by thinly slicing them, pounding it with a mallet, marinated then coated with starch before velveting, resulting in a very fluffy, meaty textured pork that melts in your mouth. Both elements exist in this Maki Mi but with the addition of a third element, the noodles which makes it an even more complete meal.


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Maki Mi

  • Author: Raymund
  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Yield: 6-8 1x
  • Category: Main Dish
  • Cuisine: Filipino

Description

Maki Mi is a Filipino thick pork tenderloin noodle soup made from pork pounded with a mallet, marinated in soy sauce, garlic, black pepper, rice wine and onions then covered with starch, it is then cooked in tapioca starch thickened stock which is serve over wheat noodles.


Scale

Ingredients

  • lamian or ramen noodles, cooked according to packet instructions
  • 500 g 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
  • salt
  • freshly ground black pepper

Instructions

  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.
  3. Place pork pieces on a plate, sprinkle cornstarch on one side, turn over then sprinkle remaining cornstarch on the other side.
  4. Rehydrate shiitake mushrooms in 1 cup of hot water. Once mushrooms are soft, chop it then set it aside.
  5. 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.
  6. Mix 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.
  7. Add egg yolks and mildly stir soup to form strands.
  8. Add sesame oil then season with salt if needed.
  9. Place cooked noodles in a bowl, pour some of maki soup onto the bowl then garnish with spring onion. Serve hot.

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5 Responses

  1. You cook really well, Raymund. The noodle bowl looks soul comforting and delicious.

  2. Noodles! Pork! Mushrooms! What’s not to like? Terrific soup, and we’re entering high soup season. So this MUST be made. 🙂 Thanks!

  3. suituapui says:

    Looks good. That looks like egg drop soup, what you will get in sharks’ fins soup.

  4. Hasin says:

    Raymund,
    This soup looks inviting with all the flavours going in! Bring on more soupy dishes for the fall. Loved that maki could be served with no noodles. Thanks!

  5. Looks absolutely beautiful – and so hearty – perfect for the oncoming cooler weather. I just purchased a bunch of dried shiitakes – they are the best. When reconstituted, they keep their flavor and meaty texture!

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