Maki mi

🥘 Ingredients

• pork loin 1 pound
• soy sauce 2 tbsp
• Shaoxing rice wine 1 tbsp
• black pepper 1½ tsp
• sesame oil 1 tsp
• garlic 4 cloves
• potato starch ¼ cup
• potato starch ¼ cup
• vegetable oil 1 tbsp
• garlic 2 cloves
• onion 1 medium
• bouillon powder 2 tbsp
• water 6 cup
• soy sauce 2 tbsp
• eggs 3 large
• black pepper
• egg noodles

Make the pork

1. 1

   In a medium bowl , stir together the pork loin , soy sauce , Shaoxing rice wine , black pepper , sesame oil , and garlic . Cover and set aside in the fridge to marinate for at least 3 hours .
2. 2

   Add the potato starch to the marinated pork and toss to coat. Set aside.

Make the soup

1. 1

   If using a slurry, in a small bowl, stir together the potato starch and 1 cup of cold water until the starch is dissolved. Set aside.
2. 2

   To a medium pot over medium heat, add the vegetable oil . When it’s hot and shimmering, add the garlic and thinly sliced onion and cook, stirring occasionally, until the onion begins to soften, about 5 minutes . Add the bouillon powder and 6 cups of water and bring to a rolling boil. Add the pork strips one at a time and cook, stirring occasionally, until the pork is cooked through, about 5 minutes . Stir in the soy sauce .
3. 3

   If using the slurry, while stirring continuously, slowly pour in the slurry, adding as much or as little as you prefer, until the soup is thickened and coating the back of a spoon.
4. 4

   Turn off the heat. Stir in the eggs until streaky and cooked through. Drizzle in the sesame oil and season to taste with black pepper .
5. 5

   Divide the egg noodles among bowls, then ladle the soup on top. Garnish with toasted garlic, scallions, chile oil, and black vinegar if desired and serve.