Hong Kong-Style Macaroni Soup

Hong Kong-Style Macaroni Soup is a simple, comforting soup containing macaroni pasta, luncheon meat and assorted vegetables swimming in a light chicken broth. It's usually served with a fried egg and is a popular HK café menu item.

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I'm thrilled to be partnering with Barilla Canada for this post.

One of my kids' favourite soups is Hong Kong-Style Macaroni Soup.

It's somewhat akin to chicken noodle soup. 

When the kids are feeling under the weather, they'll ask me to make this soup for them and preparing it with high-quality pasta from Barilla is the perfect sign of love.

Why you'll love this recipe

It's a comforting and delicious savoury soup that contains macaroni pasta in a light chicken soup broth with luncheon meat or ham and assorted vegetables. 

This recipe is simple to put together and made with quality ingredients.

You can tailor it to your liking, and it's a great way to clear out fridge/pantry items.

Where to find it

Hong Kong Macaroni Soup is a staple menu item in Hong Kong diners or cafés, also known as "cha chaan tengs."

You can find it served alongside pineapple buns, HK milk tea, as well as toast and fried eggs.

HK Macaroni Soup is usually served for breakfast, lunch or dinner, making it a great meal anytime.

Ingredients you'll need

• Barilla Macaroni: I love how it cooks up in less than 12 minutes, and retains an excellent al dente in the soup
• luncheon meat or cooked ham: you can use either; cubed
• chicken broth: use a low-sodium broth so you can adjust the seasoning to your liking
• mixed vegetables: corn, carrot, & peas; frozen or fresh is fine
• eggs: fried sunny-side, for serving on the side
• soy sauce: light soy sauce for additional flavour
• black pepper: to taste
• sesame oil: adds aroma and flavour to the soup
• green onions: to garnish, optional

How to make it

Cook the macaroni according to the package directions until al dente.

Drain the macaroni and set aside.

In a frying pan, heat 1 tablespoon of vegetable oil over medium heat and add cook the eggs, sunny-side up. Transfer to a plate and set aside.

Next, fry up 3 slices of luncheon meat, ensuring it's browned and crisped on both sides. Transfer to a cutting board and cut into pea-sized cubes. Set aside.

In a small pot, add in the chicken broth and bring to a boil.

Add in the mixed vegetables, cubed luncheon meat, drained macaroni, give it a stir, and lower to a simmer.

Add soy sauce, black pepper and check the seasoning. 

Remove from heat and drizzle in the sesame oil. Give it a final stir.

How to serve

Ladle the macaroni soup into bowls and serve with fried egg.

Garnish with green onions (if you like).

Serve immediately.

How to store & reheat

If you have leftovers, you can store them in an airtight container in the fridge for up to 1 week.

Simply reheat the macaroni soup in the microwave on in a saucepan on the stove.

Note: You may need to add a little more broth when reheating leftovers. 

Variations & substitutions

Feel free to customize the soup to your taste.

Typically, HK café versions of macaroni soup don't contain peas, carrots or corn.

However, I prefer adding more vegetables to the broth to make the soup a little more substantial.

Add cubed tofu or mushrooms in place of the luncheon meat for a vegetarian version.

Other recipes you may like

Be sure to check out these recipes:

HK Milk Tea Bubble Tea

Homemade Chinese Egg Tarts

Coconut Buns (Chinese Cocktail Buns) 雞尾包

Matcha Pineapple Bun

For more delicious pasta recipes, visit Barilla.ca! 

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 14 votes

Hong Kong-Style Macaroni Soup

A simple, comforting chicken broth soup with macaroni, luncheon meat, assorted vegetables, and a fried egg on top, commonly found in HK cafes.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Breakfast, Lunch, Main Course

Cuisine: Asian, Chinese

Servings: 4

Calories: 489kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 1 ½ C Barilla Cut Macaroni
• 1 tablespoon vegetable oil
• 4 eggs
• 1 ½ C mixed vegetables frozen or fresh
• 3 slices luncheon meat
• 4 C chicken stock
• 1 teaspoon soy sauce
• black pepper to taste
• 1 tablespoon sesame oil

Garnish:

• green onions

US Customary | Metric

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Instructions

• Cook the Barilla Macaroni according to the package directions until al dente.
• Drain the macaroni and set aside.
• In a frying pan, heat 1 tablespoon of vegetable oil over medium heat and add cook the eggs, sunny-side up. Transfer to a plate and set aside.
• Next, fry up 3 slices of luncheon meat, ensuring it's browned and crisped on both sides. Transfer to a cutting board and cut into pea-sized cubes. Set aside.
• In a small pot, add in the chicken broth and bring to a boil.
• Add in the mixed vegetables, cubed luncheon meat, drained macaroni, give it a stir, and lower to a simmer.
• Add soy sauce, black pepper and check the seasoning.
• Remove from heat and drizzle in the sesame oil. Give it a final stir.
• Ladle the macaroni soup into bowls and serve with fried egg.
• Garnish with green onions (if you'd like).
• Serve immediately.

Nutrition

Calories: 489kcal | Carbohydrates: 51g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 864mg | Potassium: 668mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3907IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 3mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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