HK-Style Macaroni Soup
餐蛋通粉
Serves 2 · Prep: 10 minutes · Cook: 20 minutes · Total: about 30 minutes
I never crave macaroni soup until I see it on a Hong Kong café menu. Macaroni, chicken broth, luncheon meat, fried egg, hot milk tea on the side. It’s soft, salty, and familiar, especially when I don’t want a real breakfast but still want something hot.
Ingredients
Soup
- 5 oz elbow macaroni
- 4 cups chicken broth, or 4 cups water + 2 teaspoons chicken bouillon powder
- ¼ cup frozen mixed vegetables or diced carrots (optional)
- ½ teaspoon light soy sauce
- ¼ teaspoon white pepper
- Pinch of sugar
- Salt, to taste
Toppings
- 2 slices luncheon meat, Spam, or thick-cut ham
- 2 eggs
- 1 scallion, thinly sliced
- Neutral oil, for frying
Instructions
- 1
Cook the macaroni
Boil the macaroni in salted water until tender, about 1 minute past al dente. Drain and set aside. For this dish, the macaroni should be softer than Italian pasta.
- 2
Make the broth
Bring the chicken broth to a simmer. Add soy sauce, white pepper, sugar, and the mixed vegetables or carrots if using. Simmer for 3 to 5 minutes. Taste and adjust with salt.
- 3
Add the macaroni
Add the cooked macaroni to the broth and simmer for 1 minute so it warms through.
- 4
Fry the luncheon meat
Heat a little oil in a pan over medium heat. Fry the luncheon meat until lightly browned on both sides.
- 5
Fry the eggs
In the same pan, fry the eggs sunny-side up. Keep the yolks runny if you like.
- 6
Assemble
Divide the macaroni and broth between bowls. Top each bowl with luncheon meat, a fried egg, scallions, and a little more white pepper.
Recipe notes
Cook’s notes
- Chicken bouillon is very normal here. It gives the soup that cha chaan teng taste.
- Cook the macaroni separately from the broth so the soup stays clearer and does not get too starchy.
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