Maki mi soup is one of my favorite Chinese food and I remember when I was still in highschool this is always served in a small fastfood (Ha Yuan) near our school. I think this is one of the most tastiest soup served in some panciterias in Binondo. Ha Yuan had a branch in Megamall years ago but it disappeared so I was very disappointed because it was kind of a comfort food to me. But they have other branches in Makati and Quezon city.
Maki mi is composed of fluffy tender slices of pork cooked in a very thick brown broth and mixed with beaten eggs. Then poured over on cooked egg noodles or mami. 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.
How to Cook Authentic Maki Mi Soup
Ingredients
Ingredients for the pork mixture:
- 1/2 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
Ingredients for the mami:
- mami noodles egg noodles, dried or fresh
- water
Instructions
How to cook Maki Mi Soup:
- Combine all the ingredients of the pork mixture; pork slices, soy sauce, garlic, seasoning liquid, sesame oil, 1 beaten egg, sweet potato starch. Mix until all the pork slices are coated with the mixture. Set aside.
- 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.
- 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 and will cook fast.
- 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.
- Then add salt and pepper to taste and a little bit of sugar, about 1/4 teaspoon or more.
- Turn off the heat and while the soup is hot add the beaten egg slowly while whisking the soup.
- To prepare the mami, if you bought dried mami noodles, cook according the package directions. Usually you only need to boil it. Fresh mami on the other hand only need to be soaked in boiling water for a few minutes then drain.
- To prepare the maki mi soup, get a medium serving bowl and put some cooked mami. Then pour it with the thick maki soup. Garnish it by sprinkling chopped scallion or green onions. Serve hot and enjoy!
Video
Hi,
I really miss this Maki Mi. since we are already living in the province I can’t go to Ha Yuan’s. But, this would bring back the memories….Thanks Alot!
Hi Maui, thanks also for sharing your comment!
Hi. I made this for dinner tonight. It was a total hit. I wasn’t able to get the ‘blackish’ color since it came out kinda lighter in shade, but my, they adored my cooking. I used tapioca starch instead of the sweet potato one since I cannot find them in the supermarket. I doubled the amount tho since I like my soup really gooey. Thank you for the recipe. Will try the gourmet tuyo next.
Hi Anne Marie, thanks for sharing your experience in cooking this dish. And about the color of the maki mi, I think adding more soy sauce will give you a darker shade.
I love maki mi, miss Ha yuan place. I will try to cook this tomorrow. Thank you for sharing
Hi Stella, thanks also for visiting and your comment!
Thank you very much Manny. Six of my siblings went to St Stephen HS. Needless to say Ha Yuan is the Maki mi place and of course fresh lumpia. My brother and I experimented in making maki and not get the Ha Yuan taste. I will try it. My brother’s Oz kids love maki mi too when they visited Manila and tried HaYuan maki mi
Hi Christine, yes you are right Ha Yuan is the maki mi place and I think they are the pioneer in serving maki mi.
Thank you for making this recipe. I been searching this for a long period of time, I went to school at Chang Kai shek college, i missed the foods and friends
Hi Lydia, thanks also for sharing your comment. I hope you will like the dish when you cook it using this recipe.
Me and my classmates would take a jeep from Recto to Magdalena just to eat Ha Yuan’s Maki Mi and Camto Mi. It’s as if I could still taste it…thanks for the recipe…now I won’t really miss it that much, everytime I cook it. Could you post Ha Yuan’s Camto Mi and fresh lumpia recipes please.
Hi Cecilia, thanks for dropping by. Actually Camto Mi and fresh lumpia is my favorite when eating in Ha Yuan’s, maki mi is only secondary 🙂 I love the curry flavor and aroma of camto mi. I hope I could find the camto mi imitation recipe and fresh lumpia from Ha Yuan’s so I could post it here.
Hi Aida, I’m happy that you like the recipe.
Thank you for your generous for giving out your recipe.
I LOVE MAKI MI
Hi Jerson, yes cornstarch is the ideal substitute and also cassava starch, but the sweet potato starch is really different in consistency and has a unique sticky and gooey properties.
Hello, can you please make a video on how to cook Maki Mi. Also where can I buy these ingredients such as sweet potato starch. Maki Mi is also my favorite dish, there is no asian restaurants here in the USA that makes them. Thank you.
Hi Maki Mi Lover,
I’ll make a video soon. I think potato starch is available in big supermarkets there in the U.S. If you can’t really find it in your area, you can order online. You can try amazon.com.
You can buy the ingredients in supermarkets. Instead of sweet potato starch you may also use corn starch as substitute same measurement will do.