Hong Kong Style Macaroni Soup. Macaroni noodles swimming in a warm, healthy vegetable chicken broth paired with a crispy fried and ham. The perfect meal for breakfast, brunch or lunch. Easy to make and comes together in less than 15 minutes.
This easy macaroni soup is a staple in our household especially in the colder weather when we all need something warm. It’s total comfort food in Chinese cuisine and it’s often served at many Hong Kong style cafes for breakfast.
I love this HK macaroni soup recipe because it’s filling, tasty, healthy (depending on your toppings) and it’s comforting. It’s a fantastic dish for meal prep too believe it or not. If you separate the ingredients, dividing the cooked macaroni from the soup and other ingredients, you can keep it in the fridge for up to 3-4 days to reheat for later.
My husband loves this dish and it’s often requested. My version is very simple and I don’t like to overcomplicate the broth with too much seasoning, but just enough to flavour the macaroni.
Easy to make!
This HK macaroni ham soup is incredibly easy to make. You are simply boiling macaroni in one pot, the mixed frozen veggies and broth in another with some seasoning and frying an egg in another pan. The ham is easily blanched in the hot broth prior to serving it to heat it up. This all comes together in 15 minutes if you boil the pasta and broth separately but simultaneously.
Tips for making the best HK Style Macaroni Soup
- Do not overcook the macaroni. In fact, cook it for 1 minute less than the instructed time on the package and strain immediately. Remember the pasta will cook in the soup as well so we want to avoid soggy pasta. But let us say if you do overcook it, don’t worry. Thankfully, this dish also tastes good with the noodles being a teensy bit overcooked.
- Fry your egg until you get crispy edges. I use a wok and 1 tsp oil to fry mine to get those super brown crispy edges. You want the crispy egg because texture wise, it tastes so good with the soft pasta and chewy ham.
- Only blanch your ham. If you throw it into the broth to cook for too long, the ham won’t taste as tender or chewy. So I advise to just blanch it just until it’s hot and then place it over your macaroni noodles.
- Simmer the broth for about 10 minutes uncovered. This allows it to reduce giving you more flavour!
Other recipes you may like!
HONG KONG TOMATO MACARONI SOUP
WONTON NOODLE SOUP
For this recipe
You will need the following ingredients for my Hong Kong macaroni ham soup recipe:
- 225 grams macaroni
- 250 grams frozen mixed veggies (carrots, peas, corn)
- 2 cups unsalted chicken stock
- 2 cups water
- 3 tbsp oyster sauce
- 3 tsp rice mirin
- 2 tsp sesame oil
- 2 eggs
- 4 slices of ham
- 4 tsp avocado or vegetable oil
How to make Hong Kong macaroni soup
In a medium size pot filled with hot water, bring it to a boil. Add your macaroni in and quickly stir after it has been added. Boil according to packet instructions, subtracting 1 minute from the total cooking time.
In another medium size pot, add chicken stock, water, frozen vegetables, oyster sauce, rice mirin, and sesame oil. Mix and bring to a boil. Reduce to low-medium heat for a rolling simmer. Do not cover. Allow this to simmer for 10 minutes.
In the meantime, fry your eggs sunny side up in oil over medium heat high to get those crispy edges, about 3-4 minutes.
Once macaroni is cooked, strain immediately. Divide the macaroni into serving bowls.
Blanch your ham in the simmering broth for 20-30 seconds until hot. Place ham over cooked macaroni along with fried egg.
Divide and pour broth into each serving bowl. Serve hot and enjoy!
Give it a try!
Well I hope you give my Hong Kong Style Macaroni Soup recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Take care,
Christie
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Hong Kong Style Macaroni Soup (15-min. Recipe)
Ingredients
- 225 grams macaroni elbow pasta
- 250 grams frozen mixed veggies carrots, peas, corn
- 2 cups unsalted chicken stock
- 2 cups water
- 3 tbsp oyster sauce
- 3 tsp rice mirin
- 2 tsp sesame oil
- 2 eggs
- 4 slices of ham
- 4 tsp avocado or vegetable oil
Instructions
- In a medium size pot filled with hot water, bring it to a boil. Add your macaroni in and quickly stir after it has been added. Boil according to packet instructions, subtracting 1 minute from the total cooking time.
- In another medium size pot, add chicken stock, water, frozen vegetables, oyster sauce, rice mirin, and sesame oil. Mix and bring to a boil. Reduce to low-medium heat for a rolling simmer. Do not cover. Allow this to simmer for 10 minutes.
- In the meantime, fry your eggs sunny side up in oil over medium heat high to get those crispy edges, about 3-4 minutes.
- Once macaroni is cooked, strain immediately. Divide the macaroni into serving bowls.
- Blanch your ham in the simmering broth for 20-30 seconds until hot. Place ham over cooked macaroni along with fried egg.
- Divide and pour broth into each serving bowl. Serve hot and enjoy!
This Macaroni Soup looks incredible!
Looks delicious, Christie!! Perfect for a chillier day!! 🙂