Comforting macaroni noodles in a warm seasoned broth with savory ham, vegetables, and a fried egg on top. This easy Hong Kong-Style Macaroni Soup uses simple ingredients and is ready in 15 minutes! A comforting meal for breakfast, lunch, or dinner that's family-friendly, budget-friendly, and restaurant-quality.
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My version of Hong Kong Macaroni Soup features tender elbow pasta in warm, flavorful chicken broth with peas, carrots, sliced pork ham, topped with a runny fried egg.
The light, clear broth pairs deliciously with the soft pasta and mixed vegetables, while the ham adds savory flavor and the runny egg adds a rich, creamy taste to the soup.
This Chinese noodle soup is often served at Hong Kong-Style cafés (aka 'cha-chaan-tengs' in Cantonese) as an affordable meal for breakfast or lunch. The pasta is usually slightly overcooked at these cafés.
These cafés are famous for serving Western comfort food with a Chinese twist, as Hong Kong was once a colony of Britain. Dishes like Hong Kong-style French toast, ham and egg sandwiches, and baked pork chop on rice are classic favorites.
There are two versions of this macaroni soup: this plain version and the tomato version, which features a tomato-seasoned broth. Both are equally delicious!
Why This Recipe Works
- The pasta and broth are cooked separately to keep the soup light and clear, preventing the broth from becoming thick and starchy.
- Through testing, I found that slightly overcooking the macaroni (rather than keeping it strictly al dente) better captures the soft texture typical of Hong Kong-style café soups.
- Many versions of Hong Kong macaroni soup end up soggy. By storing the cooked pasta and broth separately and combining them only when serving, this method keeps the noodles tender without falling apart.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Elbow Macaroni Pasta: Small, curled, hollow shaped pasta that is 2-3 cm long. Substitutions: Cavatappi, small shell pasta, rotini, or penne.
- Salt: To season the pasta water.
- Chicken Stock/Broth: Use low-sodium or unsalted to control saltiness.
- Oyster Sauce: A thick, savory sauce rich in umami [I recommend Lee Kum Kee Panda or Premium]. Substitution: Vegetarian stir-fry sauce.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Lee Kum Kee or Kikkoman]. Low-sodium or light soy sauce also works.
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- Chicken Bouillon Powder: Adds a savory pop of flavor [I recommend Knorr]. For an MSG-free alternative, use Totole or Better Than Bouillon.
- White Granulated Sugar: To balance the salty flavors. Substitution: Granulated cane sugar.
- Frozen Mixed Vegetables: A blend of carrots, green peas, green beans, or corn. Substitution: Fresh diced carrots, peas, corn, or chopped green beans.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Runny Fried Eggs (optional): To add a creamy taste and more protein. Or use soft-boiled eggs.
- Sliced Ham: Use pre-sliced ham, or slice a block of ham yourself. Substitutions: Cooked bacon, cooked spam, or cooked hot dogs.
Instructions
Below are step-by-step instructions on how to make Hong Kong style macaroni soup:
- Boil the pasta: Bring 7 cups (1.65 L) of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions for al dente, or 1-2 minutes longer for a softer texture.
- Drain: Strain the pasta, divide between two large bowls, and set aside.
- Make the broth: In a separate pot, combine chicken stock, soy sauce, oyster sauce, chicken bouillon powder, sesame oil, and sugar. Stir and bring to a boil over high heat.
- Cook the vegetables: Add the frozen mixed vegetables and boil until heated through and just floating, about 30-45 seconds. Remove from heat and cover to keep warm.
- Fry the eggs: Heat oil in a pan over medium heat. Fry the eggs sunny-side up until the whites are set and the yolks are still runny, or to your preference. Place one egg on each bowl of pasta.
- Assemble: Top the pasta with 2-3 slices of ham, ladle over the hot broth, and serve immediately.
Expert Tips
- Cook the macaroni slightly past al dente - this softer texture is authentic to Hong Kong café-style soups and helps the pasta absorb more flavor.
- Rinse the cooked pasta briefly under hot water to remove excess starch and keep the broth clear.
- Keep the broth well-seasoned and at a gentle boil; it should taste light but distinctly savory, not bland.
- Fry the eggs so the whites are just set and the yolk stays runny - this adds rich taste to the broth when broken.
- Add the broth to the pasta just before serving and eat immediately to prevent the noodles from becoming overly soft.
Variations
- Tomato version: Stir in 2 tablespoon (30 ml) of tomato paste into the broth.
- Satay Beef version: Replace the sliced ham and eggs with cooked Cantonese-style Satay Beef instead.
- Gluten-Free version: Use gluten-free macaroni or any short, gluten-free pasta. Use gluten-free oyster sauce and swap the soy sauce with tamari sauce or coconut aminos. Use gluten-free chicken bouillon powder.
Pairing Suggestions
Hong Kong-style macaroni soup pairs well with:
- Sandwiches: Satay Beef Sandwich
- Noodle Dishes: Cantonese Soy Sauce Chow Mein
- Rice Dishes: Egg Fried Rice, or Macau Baked Portuguese Chicken Rice.
- Meat Dishes: Soy Sauce Chicken or Chinese Roasted Pork Belly.
- Vegetable Dishes: Chinese Garlic Bok Choy or Stir-fried Snow Pea Leaves.
Storage & Reheating
- Leftover Hong Kong-style Macaroni Soup can last up to 4 days in an airtight container in the fridge. I recommend storing the cooked pasta, fried eggs, and ham separately from the broth and mixed vegetables. To reheat, microwave or reheat everything in a pot on the stovetop until heated through.
- Freezer: Hong Kong-style Macaroni Soup is not ideal for freezing as the pasta will become soggy.
FAQ
Hong Kong-style macaroni soup can be made ahead and stored in an airtight container in the fridge for up to 4 days. For best results, keep the broth and vegetables separate from the pasta, ham, and eggs.
Fry the eggs fresh before serving for optimal texture and flavour. To serve, reheat the broth and vegetables on the stovetop until hot, then combine with the pasta and toppings.
To make Hong Kong-style Macaroni Soup spicy, season the dish with chili oil or chili crisp.
📖 Recipe
Easy 15-min. Hong Kong Macaroni Soup
Ingredients
- 8 oz macaroni pasta (aka elbow pasta)
- 1 tbsp salt to season pasta water
- 4 cups chicken stock low-sodium kind
- 1 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- ½ teaspoon sesame oil toasted kind
- ½ teaspoon chicken bouillon powder
- ½ teaspoon white granulated sugar
- 1 cup frozen mixed vegetables like peas, carrots, corn, or green beans
- 2 teaspoon vegetable oil or any neutral oil
- 2 eggs
- 4-6 slices ham
Instructions
- Bring 7 cups (1.65 L) of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions for al dente, or 1-2 minutes longer for a softer texture.
- Strain the pasta, divide between two large bowls, and set aside.
- In a separate pot, combine chicken stock, soy sauce, oyster sauce, chicken bouillon powder, sesame oil, and sugar. Stir and bring to a boil over high heat.
- Add the frozen mixed vegetables and boil until heated through and just floating, about 30-45 seconds. Remove from heat and cover to keep warm.
- Heat oil in a pan over medium heat. Fry the eggs sunny-side up until the whites are set and the yolks are still runny, or to your preference. Place one egg on each bowl of pasta.
- Top the pasta with 2-3 slices of ham, ladle over the hot broth, and serve immediately.
Lucy Suen
Made this. Super quick AND DELICIOUS!!!
christieathome
Thanks so much for making my recipe Lucy!!
Jackie
Simple, quick, and mostly important - delicious! Thank you so much for sharing a recipe that brings me back to sitting in a booth of a Hong Kong cafe.
christieathome
I am so happy to read that this brings you back to your memories of sitting in a HK cafe! This is music to my ears. Thank you for making my recipe Jackie!
Katherine | Love In My Oven
Looks delicious, Christie!! Perfect for a chillier day!! 🙂
Josiah - DIY Thrill
This Macaroni Soup looks incredible!