If you saw the word “maki” in the name of this soup and thought sushi, let me set your mind at ease (because sushi soup would definitely make me uneasy). It has nothing to do with that kind of maki. It isn’t from Japan at all. It’s from the Philippines! In fact, I think I might not be wrong if I characterized it as being the Filipino equivalent of chicken noodle soup, even though it hasn’t got chicken or noodles in it. But it’s warm and comforting and a little spicy, and I could really see this being what people’s moms make them when they aren’t feeling well. And it was just Mother’s Day just now! So there we are.
This recipe comes from Salu-Salo, who is from Vancouver, just like me! I did make one change to it, though, and that was since I don’t have any tapioca starch, I thickened it with corn starch. I don’t know if that is more thickeny (it’s a word. You shut your mouth.) than tapioca starch is, but it REALLY thickens up. “Gelatinous” is a word that was used, although I think that’s a bit of an exaggeration. I didn’t think it was unpleasant, but just be prepared going in. If that worries you, cut down the amount of cornstarch (and, proportionally, the water you dissolve it in).
1 1/2 lb pork, cut into chunks
1 1/2 tsp pepper
2 tbsp soy sauce
1/4 cup cornstarch
2 eggs, separated
6 cups water
1 beef bouillon cube
another 2 tbsp soy sauce
1/2 cup (or less) cornstarch, dissolved in an equal amount of water
2 or 3 stalks green onions, chopped
Combine the pork with the 1/4 cup cornstarch, pepper, the first 2 tbsp of soy sauce, and the whites of the 2 eggs, mixing well.
Cover and put aside in the fridge for 30 minutes.
Put the water on to boil.
When it’s boiling, add the other 2 tbsp of soy sauce and the bouillon cube, stirring to dissolve the bouillon cube.
Add the pork and cook for about 5 minutes – you’re supposed to be able to tell if it’s time by the pork floating to the surface, but if it sticks to the bottom, you might need to give it a stir.
Stir in the cornstarch/water slurry (now that’s the kind of word you like to see in a recipe!) slowly.
Beat the egg yolks in a separate bowl.
Slowly drizzle the beaten egg yolks into the soup, stirring as you go to break it up.
Remove from the heat and add the green onions.
I served it garnished with more green onions, because I never met a green onion I didn’t like, but that’s not necessary.
A note about leftovers: most of the time I’ll eat leftovers cold. Partly because I’m a renegade, and partly because just about anything is good cold. This is not good cold. You need to heat it up first to kind of melt it a bit, so it’s not a brick of cold, thick jello – and also the unbelievable velvety texture when it’s hot – which might be from the cornstarch thickness, or might be from the egg – is not so good when it’s cold.