Maki mi

{{Short description|Filipino thick pork tenderloin soup}}

{{Use Philippine English|date=February 2023}}

{{Use mdy dates|date=February 2023}}

{{Infobox prepared food

| name = Maki mi

| image = Maki Soup Wide.jpg

| image_size =

| caption =

| alternate_name = Maki soup, Pork maki

| country = Philippines

| region = Binondo

| creator =

| course = soup

| served =

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| variations =

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File:Maki_mi.jpg]]

Maki mi, also known as pork maki or maki soup, is a Filipino thick pork tenderloin soup originating from the Chinese-Filipino community of Binondo, Manila. It is made from lean pork tenderized by a meat mallet. It is marinated in soy sauce, garlic, black pepper, rice wine or vinegar, and onions before being covered with egg whites or starch (usually starch from corn, sweet potato or tapioca). It is then cooked in boiling beef stock, with beaten eggs dropped and stirred until they form strands. Egg noodles (mami) are also commonly added.{{cite web |title=Maki Soup |url=https://www.angsarap.net/2012/03/07/maki-soup/ |website=Ang Sarap |date=March 7, 2012 |access-date=October 19, 2019}}{{cite web |title=Maki Mi Soup Recipe |url=https://www.cookingpinoy.com/maki-mi-soup-recipe/ |website=Cooking Pinoy |date=October 26, 2017 |access-date=October 19, 2019 |archive-date=October 19, 2019 |archive-url=https://web.archive.org/web/20191019061732/https://www.cookingpinoy.com/maki-mi-soup-recipe/ |url-status=dead }}{{cite web |title=Authentic Maki Mi Soup |url=http://www.panlasangpinoymeatrecipes.com/authentic-maki-mi-soup.htm |website=Panlasang Pinoy Meaty Recipes |date=April 4, 2015 |access-date=October 19, 2019}}{{cite web |last1=Agbanlog |first1=Liza |title=Maki Soup (Filipino-Chinese Pork Tenderloin Soup) |url=https://salu-salo.com/maki-soup-filipino-chinese-pork-tenderloin-soup/ |website=Salu Salo Recipes |date=December 2, 2012 |access-date=October 19, 2019}} The name "maki mi" takes its name from Hokkien Chinese ({{zh|t=肉羹麵|s=肉羹面|poj=Mah-kiⁿ-mī|c=|p=}}), meaning meat soup noodles.