Hong Kong Tomato Macaroni Soup. An easy, hearty and satisfying macaroni soup with tomato flavors that only takes 15 minutes to make. Serves well for lunch or dinner made with simple ingredients!
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What is Hong Kong Tomato Macaroni Soup?
Hong Kong Tomato Macaroni Soup is a delicious, comforting hot noodle soup featuring macaroni pasta, hot dogs, mixed vegetables, potatoes in a savory tomato chicken broth. It's a quick and easy dish to make.
This a scrumptious noodle dish that serves well as a main dish. You'll often find it served at many Hong Kong style cafés, also known as, "cha-cha-teng" in Cantonese for brunch or lunch. The pasta is always overcooked but somehow actually tastes better than al dente pasta.
These Hong Kong cafés are known to serve Asian-style western food since Hong Kong was colonized by Britain. Britain brought over many western dishes and the Hong Kong people added their own Asian twist to these dishes, such as Hong Kong Style French Toast, Hong Kong Style Ham and Egg Sandwich and more!
HK-style cafés are one of my favorite places to dine at and this macaroni noodle soup is one dish that my husband absolutely adores for it's delicious flavors! The tomato flavor really takes your classic HK-style macaroni soup to the next level!
Ingredients
Please scroll down to below recipe card for exact measurements.Â
- Macaroni pasta: or aka elbow pasta
- Chicken broth: low-sodium chicken stock or substitute with vegetable stock
- Puréed Canned tomatoes
- Hot Dogs: or substitute with diced spam
- Frozen vegetable mix: contain corn niblets, green beans, carrots and peas
- Potatoes: yukon gold or yellow russet potatoes
- Ketchup
- Salt
- Fried Eggs
- Neutral oil:Â like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil for frying egg.
How to make Hong Kong Tomato Macaroni Soup
- In a large pot of water, bring it to a boil on medium-high heat. Boil macaroni pasta until Al Dente according to package instructions (or in true Hong Kong style, over cook the pasta 1-2 minutes more past the instructed time). Once cooked, strain pasta. Do not rinse under cold water.
- Meanwhile in another large pot, add chicken broth, puréed tomatoes, diced potatoes, ketchup, salt, sliced hot dogs, and frozen mixed vegetables. Bring to a boil.
- Reduce heat to a rolling simmer on medium-high. Cover with a lid. Cook for 7 to 10 minutes until your hotdogs and potatoes are fork tender.
- Mix in cooked macaroni. Divide the noodle soup between serving bowls.
- Lastly, heat vegetable oil in a large pan on medium heat. Fry egg sunny side up or easy over until the whites are set but the yolk is still runny. Remove and transfer on top of noodle soup. Enjoy!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. I would suggest storing the macaroni separate from the broth so it doesn't go soggy.
To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.Â
Expert Tips
- Overcook the pasta just a bit until it's slightly softened. For some reason, in many Hong-Kong cafés that's how they cook it and it oddly tastes better this way than al-dente pasta.
- Small dice the potatoes so they cook more quickly in the broth.
- Fried egg is not optional and it's recommended to tie in all the flavors!
📖 Recipe
Easy 15-min. Hong Kong Tomato Macaroni Soup
Ingredients
- 500 grams macaroni pasta aka elbow pasta
- 4 ½ cups chicken broth or vegetable broth or beef broth
- 1 ½ cups canned puréed tomatoes
- 6 hot dogs sliced into bite-sized pieces
- 2 cups frozen vegetable mix containing corn, carrots, peas, green beans
- 1 cup potato peeled and small diced into 1-cm cubes
- 1 tablespoon ketchup
- ½ teaspoon salt
- 4 large eggs or as many as desired
Instructions
- In a large pot of water, bring it to a boil on medium-high heat. Boil macaroni pasta until Al Dente according to package instructions (or in true Hong Kong style, over cook the pasta 1-2 minutes more past the instructed time). Once cooked, strain pasta. Do not rinse under cold water.
- Meanwhile in another large pot, add chicken broth, puréed tomatoes, diced potatoes, ketchup, salt, sliced hot dogs, and frozen mixed vegetables. Bring to a boil.
- Reduce heat to a rolling simmer on medium-high. Cover with a lid. Cook for 7 to 10 minutes until your hotdogs and potatoes are fork tender.
- Mix in cooked macaroni. Divide the noodle soup between serving bowls.
- Lastly, heat vegetable oil in a large pan on medium heat. Fry egg sunny side up or easy over until the whites are set but the yolk is still runny. Remove and transfer on top of noodle soup. Enjoy!
Michelle | Sift & Simmer
I made this for my boys and they loved it! I had to omit the tomato since one of my sons doesn't like it, but this is going to be on repeat, especially when it's back to school. Thanks for the recipe!
Heidi | The Frugal Girls
I love this, a homemade soup that takes less than 9 ingredients. Such a hearty and delicious dinner idea. Thank you for sharing such a wonderful recipe!
christieathome
Thanks so much Heidi! It's really delicious and easy since it requires only one pot 🙂 Have a great day!
Molly
This was super easy to make and so filling! I loved the taste of it too.