Maki Mi

Ingredients for Maki Mi

• Lamian or ramen noodles, cooked according to packet instructions
• 500 g pork tenderloin, thinly sliced
• 4 dried shiitake mushrooms
• 4 cups beef stock
• 1 cup hot water
• 1/2 cup tapioca starch
• Soy sauce, to taste
• 2 egg yolks
• 2 tbsp Chinese cooking wine
• 1 tbsp light soy sauce
• 3 tbsp cornstarch
• 1/2 tsp baking soda
• 2 cloves garlic, minced
• Spring onions, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• Sesame oil, to taste

How to cook Maki Mi

1. 1.Pound pork slices lightly. Mix light soy sauce, cooking wine, garlic, baking soda, salt, and pepper; marinate pork for at least 30 minutes.
2. 2.Coat both sides of the pork with cornstarch. Soak shiitake in hot water until soft, then chop them.
3. 3.Bring mushroom soaking liquid, beef stock, mushrooms, and soy sauce to a boil. Add pork pieces one at a time.
4. 4.Mix tapioca starch with 1/2 cup water and stir it into the soup gradually until thickened; reduce heat to low.
5. 5.Stir in egg yolks gently to form ribbons, add sesame oil, and adjust salt.
6. 6.Divide cooked noodles among bowls, ladle over soup, garnish with spring onions, and serve hot.