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.
- 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
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).
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