Hong Kong Macaroni Soup
Hong Kong Macaroni Soup is an easy and delicious comfort food found in the country's Cha Chaan Tengs (local cafes or diners), but it's really not difficult to make at home. And you can make it just as delicious but more healthy than the 1 in the cafe!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cup Macaroni or elbow pasta
- 2 Cups Chicken stock
- ⅓ can SPAM luncheon meat
- 1 Cup Cubed carrots and corn
- 1 Egg (fried on the sunny side. To be healthier, you can poach it in the chicken broth too.)
- 1 teaspoon Sesame oil
- ½ teaspoon Ground white pepper (makes the recipe taste more authentic but can be omitted)
- 1 teaspoon Light Soy Sauce
- crispy sliced shallots
- sliced spring onions
Instructions
- 1
Bring a pot of salted water to the boil. It should taste as salty as the sea. When boiling, add the macaroni and cook till done. Note: Check the packet for the cooking time: usually 11 minutes for al dente and 12-13 for a softer texture.
- 2
Strain and place the drained macaroni in a large bowl.Note: Italians cook their pasta al dente but, in Hong Kong, this macaroni chicken recipe is usually made with softer pasta.
- 3
Cook the fried egg and pan-fry the luncheon meat slices (optional.)
- 4
Pour the chicken stock into a separate pot. Season with the salt, sugar and white pepper (if using) then bring to the boil.
- 5
Add the carrots/ corn/ peas (if using) to the boiling stock. It should stop boiling so bring it back to the boil. Note: The veggies should be cooked once the stock has started boiling (basically once they've floated to the top.)Turn off the heat.
- 6
Pour the soup over the macaroni, drizzle the sesame oil, then place the egg and luncheon meat on top. Add any additional garnishes you are using and enjoy!