Maki mi, also known as pork maki or maki soup, is a Filipino thick pork tenderloin soup originating from the Chinese-Filipino community of Binondo, Manila. It is made from lean pork tenderized by a meat mallet. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added.[1][2][3][4] The name "maki mi" takes its name from Hokkien Chinese (simplified Chinese: 肉羹面; traditional Chinese: 肉羹麵; Pe̍h-ōe-jī: Mah-kiⁿ-mī), meaning meat soup noodles.
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| Alternative names | Maki soup, Pork maki |
|---|---|
| Course | soup |
| Place of origin | Philippines |
| Region or state | Binondo |
See also
editReferences
edit- ^ "Maki Soup". Ang Sarap. March 7, 2012. Retrieved October 19, 2019.
- ^ "Maki Mi Soup Recipe". Cooking Pinoy. October 26, 2017. Archived from the original on October 19, 2019. Retrieved October 19, 2019.
- ^ "Authentic Maki Mi Soup". Panlasang Pinoy Meaty Recipes. Retrieved October 19, 2019.
- ^ Agbanlog, Liza (December 2, 2012). "Maki Soup (Filipino-Chinese Pork Tenderloin Soup)". Salu Salo Recipes. Retrieved October 19, 2019.
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