Easy 15-min. Hong Kong Style Macaroni Soup
User Reviews
5
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Cook Time
15 mins
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Total Time
15 mins
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Servings
2
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Calories
878 kcal
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Course
Main Course, Breakfast
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Cuisine
Chinese
Easy 15-min. Hong Kong Style Macaroni Soup
Description
Easy 15-min Hong Kong Style Macaroni Soup uses macaroni pasta cooked to al dente or slightly soft as preferred, immersed in a flavorful broth made from chicken stock enhanced with soy sauce, oyster sauce, chicken bouillon powder, sesame oil, and a touch of sugar. The addition of mixed vegetables adds a subtle sweetness and freshness. Eggs fried until edges are crispy are placed on top, adding contrasting texture and richness to the light broth and pasta. Ham slices add a savory, meaty note.
The textures range from the soft noodles and tender vegetables to the crisp edges of the fried eggs, harmonized by the warm savory broth. The broth is simmered just this once, preserving a fresh taste of the combined seasonings and stock.
This soup can be served as a quick meal for those looking for a light but hearty option. It balances starch, protein, and vegetables in one bowl and pairs well with simple sides or enjoyed alone for convenience.
Ingredients
- 8 oz macaroni pasta or sea shell/farfalle pasta
- 4 cups chicken stock low-sodium, or vegetable stock
- 4-6 lices ham or sliced roast beef/turkey/chicken/cooked spam
- 2 egg
- 1 cup mixed vegetables containing carrots, peas, green beans, and/or corn niblets, frozen
- 1 tbsp salt for seasoning pasta water
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon chicken bouillon powder (aka chicken stock powder)
- ½ teaspoon granulated sugar white
- 2 teaspoon vegetable oil or any neutral oil
Instructions
- In a medium size pot filled with 7 cups or 1.65 liters water, add 1 tablespoon salt. Bring to a boil on medium-high heat and add macaroni pasta. Boil pasta according to package directions, about 11 minutes on high heat for Al dente or 13 minutes for slightly overcooked (like in authentic HK style macaroni soup).
- Strain the cooked pasta in a colander and divide between two large serving bowls. Set aside.
- In a medium size pot, add chicken stock, soy sauce, oyster sauce, chicken bouillon powder, sesame oil, and sugar. Stir and bring to a boil on high heat.
- Add frozen mixed vegetables and boil for 30 seconds or until vegetables float to the top. Once boiled, remove the pot off heat and cover to keep hot.
- Heat vegetable oil in a frying pan on medium heat. Fry eggs sunny side up until edges are crispy brown and the egg whites are set. Or feel free fry them easy-over or scramble them. Transfer a cooked egg on top of the macaroni pasta per bowl.
- Place 2-3 slices of ham on top of pasta per bowl. Then pour the hot broth over each bowl. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 878 kcal
% Daily Value*
| Calories | 878kcal | 44% |
| Carbohydrates | 117g | 39% |
| Protein | 49g | 98% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 213mg | 71% |
| Sodium | 5830mg | 243% |
| Potassium | 1207mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 4940IU | 99% |
| Vitamin C | 11mg | 12% |
| Calcium | 98mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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