Maki Soup

Ingredients for Maki Soup

• 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 tablespoons Chinese cooking wine
• 1 tablespoon light soy sauce
• 3 tablespoons cornstarch
• 1/2 teaspoon baking soda
• 2 cloves garlic, minced
• Spring onions, chopped
• Salt, to taste
• Freshly ground black pepper, to taste

How to cook Maki Soup

1. 1.Pound pork lightly, then marinate it with light soy sauce, wine, garlic, baking soda, salt, and pepper for 30 minutes.
2. 2.Dust both sides of the pork with cornstarch. Soak mushrooms 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 separately.
4. 4.Mix tapioca starch with 1/2 cup water and stir it in gradually until the soup thickens; reduce heat to low.
5. 5.Stir in egg yolks gently to make ribbons, season if needed, and garnish with spring onions.