Easy 15-min. Hong Kong Tomato Macaroni Soup
Delicious and comforting macaroni in a savory tomato broth with hot dogs and mixed vegetables, potatoes and a fried egg. This easy 15-minute Hong Kong tomato macaroni soup is made with simple ingredients!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 17.6 oz macaroni pasta (or small seashell pasta)
- 4 1/2 cups chicken broth (or vegetable broth (low-sodium kind))
- 1 1/2 cups tomato purée (canned or jarred kind both work)
- 6 hot dogs (or spam, sliced into bite-sized pieces)
- 2 cups frozen vegetable mix (such as corn, carrots, peas, and/or green beans)
- 1 cup yukon gold potato (peeled and diced into 1-cm cubes)
- 1 tbsp ketchup
- 1/2 tsp salt
- 4 large eggs (as a topping)
- 1 tbsp vegetable oil (or any neutral oil for frying eggs)
Instructions
- 1
In a large pot of water, bring it to a boil on medium-high heat. Boil macaroni pasta until Al Dente according to package instructions (or in true Hong Kong style, overcook the pasta 1-2 minutes more than the instructed time). Once cooked, strain pasta. Do not rinse under cold water.
- 2
In a large pot, add chicken broth, tomato purée, diced potatoes, ketchup, salt, sliced hot dogs, and frozen mixed vegetables. Bring to a boil.
- 3
Reduce heat to a rolling simmer on medium heat. Cover with a lid. Cook for 7-10 minutes until potatoes are fork tender.
- 4
Mix in cooked macaroni. Divide the noodle soup between serving bowls.
- 5
Lastly, heat vegetable oil in a large pan on medium heat. Fry egg sunny side up or easy over until the whites are set but the yolk is still runny. Remove and transfer on top of noodle soup. Enjoy!