How to cook Maki soup

 This are the ingredient in making Maki ground pork, soy sauce (Lee Kum Kee is better because it has a bit of sweetness in it) and kamote flour. And since this is not baking I usually base on adjustment. If you are a cook you will know.

       Add enough soy sauce for the pork to absorb even less is better because the soup will add additional taste to it.

 With your clean hand mix the soy sauce with the pork until no liquid can be seen in the bowl.

   Now dump in some of the kamote flour and mix it with your hand until well blended. If you are unsure if the mixture is right, the best way is to  tear the meat  piece by piece into the soup. If not enough kamote flour the ground pork will not comes out as a whole piece. Some kamote flour when blended will stick into your hand, if this happen remove the flour from your hand and add some more. By experience if they do not stick to your hand anymore it's already enough. It will be a bit whiter but not so white as what they are selling in Arranque because you are eating the meat and not the flour

               This is how it will look when you blend the kamote flour.(above picture)

   For this small clay pot I add water, 1/3 pork buillon (my son said it much better if use beef buillon, that's depend on your taste, since I am using pork then I use pork cube) and a little dark soy sauce. This is the reason why it's look black. The soup should be a little blunt so that when you add the meat and the cornstarch slurry it will not be too salty.

   When the soup started to heat up tear the pork in bit size pieces; just add enough pork to the soup then adjust taste to your liking. When soup started to boil add the cornstarch slurry put this one gradually until you get the desire thickness of the soup. Soup should not be too thick as when it cools down it will thicken a bit.
  

  This is how it will look when cook and some chives. If you like to add noodle do not thicken the soup too much. Use raw noodle by cooking it in boiling water to remove any salt in it. Drain then place in a bowl then scoop some of the maki soup. Enjoy.