Hong Kong Style Macaroni Soup. Comforting macaroni noodles in a bowl of chicken broth with vegetables, ham and a fried egg. Ready in 15 minutes!
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What is Hong Kong Style Macaroni Soup?
Hong Kong Style Macaroni Soup is a delicious and iconic ham egg macaroni soup is popularly served at many Hong Kong Cafés aka "cha chan tengs" as pronounced in Cantonese.
These cafés are known to serve Western dishes influenced by Chinese cooking methods since Hong Kong was once colonized by Britain. The soup is seasoned with a Chinese seasoning ingredients and they always over boil macaroni pasta past al-dente but this soft texture is signature to the dish.
There are also two versions - this version and a Hong Kong style tomato macaroni soup recipe (click here for my recipe).
Both are equally delicious in their own right and quintessential breakfast items that you will find at any Hong Kong tea cafe. Perfect for a cold day to warm the body up! It's my husband's favorite breakfast item and I love making this dish for him!
Ingredients
Please scroll down to recipe card below for full measurements.
- Macaroni pasta: or any pasta of your choice like farfalle pasta or seashell pasta. If you use other types of pasta, please cook according to package instructions.
- Frozen mixed veggies (carrots, green peas or corn kernels)
- Unsalted chicken stock: or vegetable stock
- Oyster sauce or vegetarian stir fry sauce
- Regular soy sauce: not light or dark soy sauce. Just regular soy sauce.
- Sesame oil
- Chicken bouillon powder: a teaspoon chicken bouillon powder goes a long way!
- Sugar (optional)
- Eggs
- Ham: or sliced or cubed spam, original bratwursts, sausage or any luncheon meat of your choice
- Neutral oil: like avocado oil, vegetable oil, sunflower oil, peanut oil, etc.
- Salt: to season pasta water
How to make Hong Kong Style Macaroni Soup
Boil Pasta
In a medium size pot filled halfway with water, add 1 tablespoon salt. Bring to a boil and add macaroni pasta. Boil pasta in hot water according to package directions, about 11 minutes on high heat for Al dente or 13 minutes for overcooked (like the authentic HK style macaroni soup).
Strain & Divide Pasta
Strain pasta and divide into your serving bowls.
Season & Boil Broth
In a medium size pot, add chicken stock, soy sauce, oyster sauce, chicken bouillon powder, sesame oil, and sugar. Mix and bring to a boil.
Add Vegetables
Add frozen mixed vegetables and boil for 30 seconds or until vegetables float to the top. Once boiled, remove off heat and cover with a lid.
Fry Eggs
In a frying pan on medium heat, add vegetable oil. Crack and fry eggs sunny side up until edges of the egg are crispy brown and cooked through. Or go for scrambled eggs or over-easy. Transfer fried egg and ham slices on top of macaroni pasta.
Pour Broth over Pasta
Pour hot soup on top of pasta. Enjoy!
Storage & Reheating
- This is best consumed within 24 hours. Leftovers will last up to 4 days stored in an airtight container in the refrigerator. I recommend storing the macaroni, fried eggs and ham separate from the soup.
- To reheat, microwave for 2-3 minutes until hot or reheat in a pot on medium heat.Â
Other Hong Kong style cafe recipes
📖 Recipe
Easy 15-min. Hong Kong Style Macaroni Soup
Ingredients
- 8 oz macaroni pasta or sub with sea shell or farfalle pasta
- 4 cups chicken stock unsalted or sub with vegetable stock
- 4-6 slices ham or sub with spam or sausage
- 2 eggs
- 1 cup frozen mixed vegetables of choice (carrots, peas, corn kernels, green beans)
- 1 tbsp salt for boiling pasta
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 1 tablespoon regular soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon chicken bouillon powder
- ½ teaspoon white granulated sugar
- 2 teaspoon vegetable oil or any neutral oil for frying eggs
Instructions
- In a medium size pot filled halfway with water, add 1 tablespoon salt. Bring to a boil and add macaroni pasta. Boil for 11 minutes on medium high heat until Al dente or 13 minutes for slightly overcooked for authentic HK style macaroni soup. Strain pasta and divide into two serving bowls.
- In a medium size pot, add chicken stock, soy sauce, oyster sauce, chicken bouillon powder, sesame oil, and sugar. Bring to a boil.
- Add frozen mixed vegetables and boil for 30 seconds. Once boiled, remove off heat and cover pot with a lid.
- In a 10 inch non stick pan on medium heat, add vegetable oil. Crack and fry eggs sunny side up or easy over until whites are cooked. Transfer egg and ham slices on top of macaroni pasta.
- Pour hot soup on top of pasta. Enjoy!
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!