Maki Soup (Pork Tenderloin)

Maki soup is a Filipino-Chinese soup that consists of pork in a brown and very thick soup. Pork tenderloin is usually used in this dish because it is tender and takes less time to cook. The pork is first marinated in soy sauce, pepper and egg whites. The meat is then dropped and cooked in the boiling brown broth.  Tapioca starch is used to thicken the broth. The result is a thick soup with tender and flavorful pork pieces that is not only satisfying but also good to have on a cold windy day.

Maki Soup (Pork Tenderloin) Recipe

Ingredients:

• 1 ½ lb pork tenderloin, sliced

For the marinade:

• 1 ½ teaspoon ground peppercorns
• 2 tablespoons soy sauce
• 4 tablespoons cornstarch
• 2 eggs, separated

For the soup:

• 6 cups water
• 1 beef bouillon cube
• 2 tablespoons soy sauce
• ½ cup tapioca starch dissolved in ½ cup water
• Salt and white pepper to taste
• Chopped green onions

Cooking Procedure:

1. In a medium bowl, combine pork pieces, soy sauce, ground pepper and egg whites. Add cornstarch one tablespoon at a time, mixing and pressing it with your hand. Set aside for half an hour.
2. Boil water. Add beef bouillon cube and soy sauce.
3. When soup starts to boil, drop pork pieces one at a time. Cook until meat floats to the surface, around 5 minutes.
4. Gradually add tapioca mixture to the soup, stirring, until it thickens.
5. Slowly add 2 beaten egg yolks while swirling with a fork.
6. Adjust seasoning by adding salt and white pepper. Sprinkle with green onions and serve.
7. Enjoy!