Hong Kong-Style Macaroni Soup

⏱ 20 mins 🍽 Serves 4 🌶 japanese 🏷 Japanese

This dish is a staple of Hong Kong's casual diners, where it is commonly enjoyed as a morning meal. It features soft macaroni in a savoury chicken broth, enriched with peas, sesame oil, and strips of ham. Each serving is finished with a perfectly fried egg. The entire preparation takes only 20 minutes, offering a uniquely comforting and satisfying bowl.

Hong Kong-Style Macaroni Soup

Ingredients

  • Kosher salt
  • 10oz elbow macaroni
  • 1L 45ml chicken broth
  • 1 teaspoon chicken bouillon powder
  • 1/8 teaspoon ground white pepper, plus more if needed
  • 150g frozen peas
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • 4 large eggs
  • 4 ounces deli-sliced ham, cut into bite-size strips

Method

  1. Boil salted water in a large saucepan. Cook the elbow macaroni until completely tender, which should take roughly 3 minutes longer than the time stated on the packet. Once done, drain the pasta and set it aside.
  2. In a separate medium saucepan, bring the chicken broth, bouillon powder, white pepper and 1 teaspoon of salt to a rapid boil. Lower the heat to maintain a gentle simmer, then add the frozen peas and toasted sesame oil. Let this simmer for 2 to 3 minutes until the peas are hot. Check the seasoning and adjust with more salt or white pepper if desired. Mix in the cooked macaroni.
  3. Warm the vegetable oil in a large nonstick skillet. Crack the four eggs into the pan, ensuring they are not touching. Fry them for 3 to 4 minutes until the egg whites are firm but the yolks remain soft. Lightly season the eggs with salt.
  4. Ladle the prepared soup into four individual bowls. Garnish each portion with strips of ham and place one fried egg on top.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryJapanese
Cuisinejapanese
AuthorFood Network UK