Hong Kong Macaroni Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
1 person
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Calories
1111 kcal
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Course
Main Course, Breakfast, Soup
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Cuisine
Chinese
Hong Kong Macaroni Soup
Description
This recipe for Hong Kong Macaroni Soup combines macaroni pasta cooked beyond al dente for softness with chicken stock seasoned to taste, and luncheon meat slices that can be pan-fried to add savoriness. Carrots and corn provide sweetness and texture, while a fried sunny-side-up egg adds richness and traditional presentation. The recipe allows for some variation such as using assorted kid-friendly pasta shapes or substituting luncheon meat with ham, sausage, or leftover shredded chicken.
The broth is made by bringing seasoned chicken stock to a boil and cooking the vegetables until tender. After draining the softened macaroni, soup is poured over it with a drizzle of sesame oil to enhance aroma. Optional garnishes like crispy shallots and sliced spring onions add layers of taste and texture. The soup is light yet flavorful, balancing savory, sweet, and umami elements.
According to the notes, homemade chicken stock may require additional seasoning such as sugar, salt, and soy sauce, while store-bought versions vary. The soup is a comforting meal suited for casual dining or a quick warm dish. It offers flexibility in ingredients and garnishes to suit personal preference or availability.
Ingredients
- 1 Cup macaroni pasta Boiled in a pot of heavily salted water that tastes like the sea. For true Hong Kong style, boil it past al dente. You can also use fun kids pasta like pasta stars or ABC pasta to make it more fun for the kids, or elbow pasta
- 2 Cups chicken stock Homemade chicken stock, a chicken bouillon cube or chicken stock powder all work. You will need to adjust the seasoning based on what you're using. Usually, homemade chicken stock contains less salt and no sugar so you'll need to season with those. Substitutes: ½ a stock cube dissolved in 2 Cups of water or vegetable stock. I suggest not using pork stock- it will taste good but it will change the texture of the dish- this is a very light bowl of soup and pork soup is more hearty.
- ⅓ can luncheon meat Cut into 3-4 slices. In Hong Kong they're usually pan-fried before serving but if in a rush, skip the pan-frying step. I used SPAM luncheon meat- preferably low sodium- but use the Maling brand if you want your Cantonese Macaroni to be extra authentic. Substitutes: Sliced ham or sausage is also a popular choice. Alternatively, to be healthier use shredded chicken. This is actually a great recipe to use up leftover Thanksgiving turkey or these Chinese meatballs, SPAM brand
- 1 Cup carrot Fresh or frozen both work. Alternatively, although peas are not traditionally used in cha chaan tng, you can use supermarket frozen mixed vegetables (Carrots, corn kernels and pea mix, cubed
- 1 Cup corn Fresh or frozen both work. Alternatively, although peas are not traditionally used in cha chaan tng, you can use supermarket frozen mixed vegetables (Carrots, corn kernels and pea mix, cubed
- 1 egg fried on the sunny side. To be healthier, you can poach it in the chicken broth too.
- 1 teaspoon sesame oil or to taste. Mmakes the soup more aromatic but omit if you don't have it. (Or use 1 of these sesame oil alternatives!)
Optional seasoning and garnishes
- ½ teaspoon ground white pepper makes the recipe taste more authentic but can be omitted
- 1 teaspoon soy sauce or to taste. Only add if using homemade stock. If using a stock cube, omit as the processed meat is pretty salty already, light
- shallots crispy sliced
- spring onions sliced
Instructions
Cooking Macaroni
- Bring a pot of salted water to the boil. It should taste as salty as the sea. When boiling, add the macaroni and cook till done. Note: Check the packet for the cooking time: usually 11 minutes for al dente and 12-13 for a softer texture.
- Strain and place the drained macaroni in a large bowl.Note: Italians cook their pasta al dente but, in Hong Kong, this macaroni chicken recipe is usually made with softer pasta.
Cooking the macaroni soup
- Cook the fried egg and pan-fry the luncheon meat slices (optional.)
- Pour the chicken stock into a separate pot. Season with the salt, sugar and white pepper (if using) then bring to the boil.
- Add the carrots/ corn/ peas (if using) to the boiling stock. It should stop boiling so bring it back to the boil. Note: The veggies should be cooked once the stock has started boiling (basically once they've floated to the top.)Turn off the heat.
- Pour the soup over the macaroni, drizzle the sesame oil, then place the egg and luncheon meat on top. Add any additional garnishes you are using and enjoy!
Notes
- Adjust seasoning when using homemade or store-bought chicken stock for balanced flavor.
- Use softer pasta cooking times to match traditional Hong Kong style.
- Protein options include pan-fried luncheon meat, ham, sausage, or shredded chicken.
- Optional garnishes like shallots and spring onions add texture and flavor layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1person
Amount Per Serving
Calories 1111 kcal
% Daily Value*
| Calories | 1111kcal | 56% |
| Carbohydrates | 141g | 47% |
| Protein | 50g | 100% |
| Fat | 40g | 62% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 81mg | 27% |
| Sodium | 2169mg | 90% |
| Potassium | 1583mg | 34% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 9244IU | 185% |
| Vitamin C | 19mg | 21% |
| Calcium | 99mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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