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."
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).
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:
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!
Hong Kong-Style Macaroni Soup
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 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
- green onions
- 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.
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.