Hong Kong macaroni soup

A bowl of Hong Hong macaroni soup with a spoon beside it as well with chop sticks on a green and white table cloth with a black background.

Hong Kong macaroni soup

Hong Kong macaroni soup has a comforting, savory taste with a delightful mix of tender pasta, flavorful broth, and a variety of textures from added meats and vegetables.

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Course: Breakfast, Soup

Cuisine: American, Hong Kong

Keyword: hong kong macaroni soup, macaroni soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 621kcal

Ingredients

9 oz Macaroni 250g
Luncheon meat /cooked ham
Boneless chicken things You can used either both ham and chicken or just one
2 cups Chicken broth
9 oz Mixed Vegetables
4 Eggs (Sunny side up)
Green onions
1 tbsp Soy Sauce
2 tbsp Vegetable oil
1 tsp Black Pepper

Instructions

Cook the macaroni according to package instructions and set aside.
Boil the chicken broth for 5 minutes then add chicken cubes and cook for 10 minutes then strain the broth.
Season the chicken cubes and sauté them in the pot for 3 to 5 minutes then set them aside.
In the same pot sauté the mixed veggies for 5 minutes and set them aside.
In a frying pan make your sunny side up eggs and set them aside. In the same pan, you can fry your cold meats and set it aside too. If it is pre-cooked like ham you can skip this part.
Assemble the Hong Kong macaroni soup in a serving bowl. This recipe serves up to 4 people, scoop macaroni, veggies, and chicken bite into a bowl then scoop a generous amount of chicken broth then top with a sunny side-up egg and fried luncheon meat.

Notes

Don't overcook your pasta.

Whenever you are using store-bought broth always do a taste test before you add salt to your dishes, some have high content of sodium.

You can add a little bit of coconut milk to make the broth creamy.

Nutrition