Maki Mi is a comforting and flavorful Filipino-Chinese noodle soup known for its thick, savory broth and tender pork slices. This dish, which originated from the Chinese-Filipino culinary tradition, features a rich, starchy soup base infused with soy sauce, garlic, and spices. The addition of egg noodles gives it a hearty texture, making it a perfect comfort food for rainy days or when you’re craving a warm, satisfying meal.
A Brief History of Maki Mi
Maki Mi has its roots in Fujian cuisine, brought to the Philippines by Chinese immigrants. Over time, it evolved to suit local tastes, incorporating a blend of Chinese and Filipino ingredients. The dish is often found in Chinese eateries or panciterias (noodle houses) in the country, particularly in Binondo, Manila's famous Chinatown.
Key Ingredients
To make an authentic bowl of Maki Mi, you'll need:
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Pork tenderloin or pork shoulder – Thinly sliced and marinated for tenderness
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Egg noodles – Thick or thin, depending on preference
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Cornstarch slurry – To create the signature thick broth
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Soy sauce & oyster sauce – For deep umami flavor
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Garlic & onions – Essential aromatics
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Egg whites – Whisked and added for texture
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Five-spice powder – Adds a touch of warmth and depth
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Black pepper & sugar – To balance the flavors
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Chicken or pork broth – The base of the soup
How to Make Maki Mi
Step 1: Marinate the Pork
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In a bowl, combine thinly sliced pork with soy sauce, oyster sauce, black pepper, and five-spice powder.
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Let it marinate for at least 30 minutes to absorb the flavors.
Step 2: Prepare the Thick Broth
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Heat oil in a pot and sauté garlic and onions until fragrant.
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Add the marinated pork and cook until lightly browned.
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Pour in the broth and bring to a simmer.
Step 3: Thicken the Soup
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Mix cornstarch with water to create a slurry.
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Gradually add it to the simmering broth, stirring continuously until thickened.
Step 4: Add the Egg Whites
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Slowly drizzle in whisked egg whites while stirring gently to create silky egg ribbons.
Step 5: Assemble the Dish
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Cook the egg noodles separately according to package instructions.
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Place the noodles in a bowl and ladle the thick, flavorful broth over them.
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Garnish with chopped scallions and a dash of sesame oil for extra aroma.
Serving Suggestions
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Serve hot with a side of black vinegar or calamansi for a tangy contrast.
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Pair with crispy fried dumplings or siopao (steamed buns) for a complete meal.
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Add chili garlic sauce for a spicy kick.
Why You’ll Love Maki Mi
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Rich and Comforting – The thick, velvety broth is both satisfying and soothing.
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Umami-Packed – The blend of soy sauce, oyster sauce, and spices creates a deep, savory flavor.
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Easy to Customize – You can add mushrooms, bok choy, or even seafood for variation.
Final Thoughts
Maki Mi is a must-try for anyone who loves noodle soups with a unique texture and bold flavors. Whether you're enjoying it at a Chinatown eatery or making it at home, this dish brings together the best of Filipino and Chinese culinary traditions in one delicious bowl.
Would you like a simplified version or additional variations?