Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Hong Kong-Style Macaroni Soup
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- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 501
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 29 g
- Cholesterol
- 202 mg
- Sodium
- 1273 mg
A quintessential Hong Kong dish, macaroni soup is often eaten for breakfast in the city’s iconic cha chaan tengs, diner-like restaurants that serve uniquely local takes on Western food. This comforting soup is fast and easy to put together and can be dressed up or down based on whatever you have on hand. You can omit the egg, add other vegetables such as carrots and corn, substitute the ham with browned luncheon meat and even stir in a little evaporated milk or cream of chicken soup for richness. In the test kitchen, recipe developer Andy Liang likes to add dried shiitakes to his broth and editor Maggie Wong’s mother adds spicy zha cai (pickled mustard stems) in the finished dish just before serving for a delicious flavor boost.
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 501
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 29 g
- Cholesterol
- 202 mg
- Sodium
- 1273 mg
Ingredients
Directions
- Bring a large saucepan of salted water to a boil. Boil the macaroni until fully cooked through (not al dente), about 3 minutes longer than the package instructions. Drain and set aside.
- Meanwhile, combine the chicken broth, bouillon powder, white pepper and 1 teaspoon salt in a medium saucepan and bring to a boil over high heat. Reduce to a simmer, then add the peas and sesame oil. Simmer until the peas are heated through, 2 to 3 minutes. Taste and add more salt and white pepper if needed. Stir in the boiled macaroni (see Cook’s Note).
- Heat the vegetable oil in a large nonstick skillet over medium heat. Crack the eggs, spaced apart, into the skillet. Cook until the whites are set and the yolks are still runny, 3 to 4 minutes. Sprinkle a little salt on top of the eggs.
- Divide the soup among 4 bowls. Top each bowl with some ham and a fried egg.
Cook’s Note
If you’re not serving all the soup right away, don’t stir the cooked macaroni into the broth. Portion only the cooked macaroni you’ll be using into the bowl(s) and ladle the hot soup on top. Store any leftover macaroni separately from the soup.
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