Maki Soup

500 grams pork
marinate:
1/4 cup of finely chopped garlic
3 tbsp kikoman soysauce
1 cup tapioca starch

for the soup
1/2 cup tapioca starch
8 cups water
1/4 cup soysauce (or adjust according to preference)
1 tsp brown sugar
1 egg
1/3 cup spring onion

1. slice the meat thinly to 1-2 inches long
2. marinate with garlic and soysauce for 30 mins
3. add the tapioca starch gradually, adding few tablespoon each time and knead with hands until the meat are well coated with starch , use hands to knead and smash the mixture
4. grease the steamer with some oil, spread some meat over a hot steamer, you can divide the mixture into two batches, steam for 10 mins remove from heat let it cool for 15 mins, while cooling prepare the soup.  (this step is to prevent the soup from becoming blur and starchy, will also make the meat QQ and you can keep the steamed meat on the freezer for later use. But you may skip this step and just drop the coated meat into the soup base, proceed to next step)
5. boil the water, add soy sauce, sugar, when soup starts to boil add the meat, let it boil for 3 minutes then put the remaining starch mixture (1/2 cup of starch mix with 1/2 cup water until dissolved) when pouring the starch mixture do it gradually while mixing the soup , it will start to thicken, adjust according to your preference. 
6. when the desired consistency is achieved, add the beaten egg wait for 20 secs before stirring it. add chopped spring onions. let it boil for a min and turn the heat off.