Chinese Maki Soup has always been my rainy day comfort food. I first fell in love with it at the small restaurants in Binondo, where the soup would arrive steaming hot with tender pork slices floating in a crystal-clear broth.
After years of making this at home, I’ve simplified the traditional recipe while keeping its authentic taste. The secret? Tapioca starch for that signature glossy broth, and a simple meat-tenderizing trick that makes the pork so soft it melts in your mouth.
Whether you serve it plain or add noodles to make it Maki Mi, this soup is perfect for family lunches or when you’re feeling under the weather. Don’t be intimidated by its restaurant-style look, I promise it’s easier to make than you think.
Cultural Notes
This soup is a beloved staple in Manila’s Chinatown (Binondo), particularly along Ongpin Street. Its popularity spans generations and represents the beautiful fusion of Chinese and Filipino culinary traditions.
Why You’ll Love This Recipe
- Authentic Heritage Recipe: Straight from the historic streets of Ongpin, Binondo
- Restaurant-Quality: The same recipe used by famous establishments like New Po Heng Lumpia House
- Versatile: Can be served as is or transformed into Maki Mi with noodles
- Budget-Friendly: Uses simple ingredients available in local markets
- Perfect for Any Weather: Comforting during rainy days and satisfying year-round
Authentic Chinese Maki Soup Recipe
Equipment
- Large pot (kaldero) For cooking the soup
- Kitchen Hammer/Mallet (Pamukpok) For tenderizing the meat
- Mixing bowls (mangkok) For marinating and mixing ingredients
- Measuring cups and spoons (Panukat) For precise measurements
- Fine-mesh strainer (salaan) For ensuring smooth soup texture
- Wooden spoon (sandok na kahoy) For gentle stirring
- Sharp knife (kutsilyo) For slicing meat and vegetables
- Cutting board (Sangkalan) For preparation work
Ingredients
For the Meat Marinade:
- 500 g pork tenderloin thinly sliced
- 2 tbsp Chinese cooking wine Shaoxing wine
- 1 tbsp light soy sauce toyo
- ½ tsp baking soda pampalambot
- 2 cloves garlic bawang, minced
- Salt asin to taste
- Freshly ground black pepper paminta to taste
For the Soup:
- 4 pieces dried shiitake mushrooms kabute
- 4 cups beef stock sabaw ng baka
- 1 cup hot water mainit na tubig
- ½ cup tapioca starch galapong
- Soy sauce toyo to taste
- 3 tbsp cornstarch cornstarch
- 1-2 eggs itlog
- Spring onions dahon ng sibuyas, chopped
- Sesame oil
Instructions
- Begin by soaking 4 dried shiitake mushrooms in hot water for 30 minutes until they’re soft and plump. Keep the soaking liquid – you’ll use it later for extra flavor.
- Take your 500g pork tenderloin and slice it very thinly. Cover the slices with plastic wrap and gently pound them with a kitchen mallet until they’re about 1/4 inch thick. This makes the meat tender and helps it cook quickly.
- In a large bowl, mix together 2 tablespoons Chinese cooking wine, 1 tablespoon light soy sauce, 1/2 teaspoon baking soda, 2 minced garlic cloves, and a pinch each of salt and pepper. Add your pork slices to this marinade and let them rest for 30 minutes in the refrigerator.
- After marinating, take each piece of pork and coat it with cornstarch. Shake off any excess and set aside.
- Pour 4 cups of beef stock into a large pot. Add the soaked mushrooms, their soaking liquid, and a splash of soy sauce. Bring this to a boil over medium heat (175°C/350°F), then reduce to a simmer for 2 minutes.
- Now drop the cornstarch-coated pork pieces into the simmering broth one at a time to prevent them from sticking together.
- In a small bowl, mix 1/2 cup tapioca starch with 1/2 cup cold water until smooth. While stirring the soup constantly, slowly pour in this mixture a little at a time until the soup reaches your desired thickness. Keep the heat low to maintain a gentle simmer (82°C/180°F).
- Beat 1-2 eggs in a bowl. While stirring the soup in one direction, slowly pour in the beaten eggs to create delicate strands.
- Finally, season your soup with a few drops of sesame oil and salt to taste. Ladle into bowls and top with chopped spring onions.
- Serve hot, either on its own or with steamed rice. If you’d like to make Maki Mi, simply add cooked fresh egg noodles to your bowl before pouring in the hot soup.
- For best results, serve immediately while the soup is hot and the meat is at its most tender. Remember to stir your soup gently before serving to mix all the ingredients evenly.
Tips from Lola’s Kitchen
- For tender meat (Malambot na Karne):
- Slice against the grain
- Don’t skip the baking soda in marinade
- Pound meat evenly
- For perfect soup texture:
- Add tapioca starch gradually
- Keep stirring to prevent lumps
- Maintain temperature below boiling after adding starch
Traditional Serving Suggestions
- Serve hot in individual bowls
- Garnish with additional spring onions
- Optional: Add Chinese black vinegar
- Perfect with steamed rice or Chinese bread (mantou)
- Transform into Maki Mi by adding fresh egg noodles
Troubleshooting
- Soup too thick:
- Add hot beef stock gradually while stirring
- Soup too thin:
- Mix additional 1 tbsp tapioca starch with cold water
- Add gradually while stirring
- Meat tough:
- Ensure proper marination time
- Check meat slicing technique
Ingredient Alternatives
- Pork tenderloin → Chicken breast (chicken maki)
- Shiitake mushrooms → Button mushrooms
- Beef stock → Chicken stock
- Tapioca starch → Cornstarch (slightly different texture)
- Chinese cooking wine → Dry sherry or rice vinegar
Storage & Reheating
- Storage: Refrigerate in airtight container for up to 3 days
- Freezing: Not recommended due to starch content
- Reheating:
- Stovetop: Low heat, stirring occasionally
- Microwave: 2-3 minutes, stirring halfway
- Add water/stock if too thick
Variations
- Seafood Maki:
- Replace pork with shrimp or fish slices
- Use seafood stock instead of beef stock
- Vegetarian Maki:
- Use assorted mushrooms instead of meat
- Replace beef stock with vegetable stock
- Spicy Maki:
- Add chili oil to taste
- Include white pepper powder
FAQs
Q: Why is my soup not translucent? A: Tapioca starch creates the signature translucent appearance. Ensure proper dilution and gradual addition. Q: Can I make this in advance? A: Best served fresh. If needed, prepare components separately and assemble before serving. Q: How thin should I slice the pork? A: Aim for 1/8 inch (3mm) thickness for quick cooking and tender results. Q: Is this recipe authentic? A: Yes, this recipe follows traditional methods from Binondo’s Chinese community.
Nutrition
The Story Behind Chinese Maki Soup
Every bowl of Chinese Maki Soup tells a story of Manila’s historic Chinatown, where the busy streets of Binondo have been serving this comforting dish for generations. While many know Binondo for its famous dumplings and lumpia, it’s the lesser-known Maki Soup that truly captures the essence of Filipino-Chinese comfort food.
Walking down the bustling Ongpin Street, you’ll find this soup simmering in family-run restaurants that have been around for over 50 years. Places like New Po Heng Lumpia House and Ongpin Mañosa Restaurant have made this dish a local favorite, especially during the rainy season when Manileños seek warm, satisfying meals.
What makes this soup special is its unique preparation method. The name “Maki” comes from the special technique of tenderizing the meat until it becomes incredibly soft – a cooking secret that Chinese immigrants brought to Philippine shores. This technique, combined with the use of tapioca starch for that signature glossy broth, creates a texture that sets it apart from other Chinese soups.
Today, Maki Soup has evolved to include different variations. The most popular is Maki Mi, where egg noodles are added to make it a more filling meal. Some families pass down their own versions, adding quail eggs or different mushroom varieties, but the heart of the dish remains the same: tender meat swimming in that distinctively clear, silky broth.
Whether you’re caught in Manila’s afternoon rain or simply craving a taste of Binondo at home, this soup brings together the best of Filipino and Chinese flavors. It’s more than just a recipe – it’s a bowlful of Manila’s culinary heritage, perfected through decades of family traditions and street-side expertise.
