Maki mi

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 pounded with a mallet until tender. 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.

Maki mi
Alternative namesMaki soup, Pork maki
Coursesoup
Place of originPhilippines
Region or stateBinondo

See also

References
  1. "Maki Soup". Ang Sarap. Retrieved 19 October 2019.
  2. "Maki Mi Soup Recipe". Cooking Pinoy. Retrieved 19 October 2019.
  3. "Authentic Maki Mi Soup". Panlasang Pinoy Meaty Recipes. Retrieved 19 October 2019.
  4. Agbanlog, Liza. "Maki Soup (Filipino-Chinese Pork Tenderloin Soup)". Salu Salo Recipes. Retrieved 19 October 2019.
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