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.

Course Breakfast, Lunch, Main Course

Cuisine Asian, Chinese

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 489kcal

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.