Ramblings about food, cooking, recipes, travels, history and walking around Manila.
Maki Soup is composed of fluffy tender slices of pork cooked in a very thick brown broth and mixed with beaten eggs. And about that thick gooey soup, I think there is no substitute for using sweet potato starch because I’ve tried cornstarch and cassava starch and the result is not satisfying. Always remember this ratio when making the soup, 1:1:1 which is 1 tablespoon starch, 1 tablespoon water for making the slurry and 1 cup of soup stock or broth for a very thick soup and for making it a little thinner, add 1 to 2 cups broth or adjust the amount of starch. For example instead using 6 tablespoons of starch, use only 4 tablespoons. (sorry for rambling…)
There’s only one place I go to for Maki Soup or Maki Mi, and that’s Ha Yuan. When I was a kid, whenever my mom visits a salon in Benavidez Street- my dad and I will run to Ha Yuan in Masangkat Street for some soya milk and maki mi. These were good times, happy times 🙂
Fast forward》》》 As much as I love Maki Mi, I tried making it without the noodles at home… especially on rainy days. I’m sharing my copy cat recipe of Ha Yuan’s Maki Soup. Enjoy!
Ingredients for the pork mixture:
• ½ kilo lean pork (kasim or pork shoulder will be fine) pound till flat then slice into bite sizes
• 2 Tbsp. soy sauce
• 2 cloves garlic, finely minced
• 2 drops KNORR Seasoning liquid
few drops of sesame oil (optional)
• 1 beaten egg plus 2 more beaten eggs to be used later
• 2 Tbsp sweet potato starch
Ingredients for the broth:
• 6 to 7 cups broth (6 cups water and • 2 Tbsp. chicken powder or 1 piece pork/chicken broth cube)
• 3 Tbsp soy sauce
Ingredients for the slurry or thickening agent:
• 4 to 6 Tbsp. sweet potato starch
• 6 Tbsp. water
How to cook Maki Soup:
1. Combine all the ingredients of the pork mixture; pork slices, soy sauce, garlic, seasoning liquid, sesame oil, 1 beaten egg, sweet potato starch.
2. Mix until all the pork slices are coated with the mixture. Set aside.
3. Then on a separate bowl, mix together 6 tablespoon sweet potato starch and 6 tablespoon water to make a slurry. You can can add more tablespoon of sweet potato starch to make the soup thicker.
4 In a medium size pot, boil the broth mixture (broth and soy sauce) then add the pork slices one by one in the pot. Let the broth boil till the pork cooks. The cooking time won’t take long because the pounded meat is already tenderized.
5. While the soup is boiling after the pork is cooked, add the thickening mixture (the slurry) slowly and mix the soup vigorously. Let it boil till it becomes glossy and bubbly.
6. Then add salt and pepper to taste and a little bit of sugar, about ¼ teaspoon or more.
7. Turn off the heat and while the soup is hot add the beaten egg slowly while whisking the soup.
8. To prepare the maki soup, get a medium serving bowl. Then pour it with the thick maki soup. Garnish it by sprinkling chopped scallion or green onions. Serve hot and enjoy!