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Chinese Maki Soup Recipe

Chinese Maki Soup Recipe
Credits @madhel_02, @eyerestmae

This Chinese Maki Soup recipe is really worth it. An authentic Chinese special that is so easy to make and an old recipe in Ongpin, Binondo Manila. So when in Manila, don’t missed out to try it in any of the Chinese Restaurants in Ongpin like the  New Po Heng Lumpia House or Ongpin Mañosa Restaurant.

This is so much better with noodles or ramen. Just add and cook some mami noodles, you can buy the fresh or dried version and cook according to package directions. You now have a Maki mi soup! delicious..

Chinese Maki Soup Recipe


  • 500 g pork tenderloin, thinly sliced
  • 4 pieces dried shiitake mushrooms
  • (Blanched in a bowl of water for 30 minutes to soften)
  • 4 cups beef stock
  • 1 cup hot water
  • ½ cup tapioca starch
  • soy sauce
  • 2 egg yolks
  • 2 tbsp. Chinese cooking wine
  • 1 tbsp. light soy sauce
  • 3 tbsp. cornstarch
  • ½ tsp baking soda
  • 2 cloves garlic, minced
  • spring onions, chopped
  • salt
  • freshly ground black pepper
  • 1-2 eggs


  1. Using a kitchen hammer, any clean pounder or a mallet, cover plastic on top and pound the meat slices a bit to make it thin and tender. This step is needed to make sure pork will cook quickly and starch will hold in. Set aside.
  2. Combine together light soy sauce, Chinese cooking wine, garlic, baking soda, salt and freshly ground black pepper in a large mixing bowl. Then, add the sliced pork to marinate for 30 minutes. Once done transfer pork pieces one by one on a plate. Sprinkle cornstarch and coat on all sides. Shake off excess cornstarch.
  3. In another sauce pot over medium heat, add rehydrated mushrooms including its water, beef stock, chopped mushrooms and soy sauce. Let it come to a boil and simmer for a minute or two.
  4. Once boiling, drop one by one each coated pork pieces to avoid sticking together.
  5. Mix together 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. (Tapioca starch is what makes the soup translucent and shiny in color in Chinese cooking. It looks so thick, shiny and appetizing to the eye). Slurp!
  6. Crack eggs and gently stir soup to form strands.
  7. Season with sesame oil and salt to taste. Garnish with spring onion. Serve hot and enjoy!

Cooking Tips:

(Sesame oil make any soup smell so delicious and taste like an authentic Chinese heritage soup.) I always stack up a big bottle of sesame oil in my pantry. You can buy it at any SM supermarket along the isle of cooking oils, coconut oils, olive oils section for a cheaper price of one hundred pesos per bottle.


Escabecheng Isda