Easy 15-min. Hong Kong Macaroni Soup

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Easy 15-min. Hong Kong Macaroni Soup

Macaroni noodles in a comforting bowl of hot 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.

5 from 5 votes

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Prep Time 0

Cook Time 15

Total Time 15

Course Breakfast, Main Course

Cuisine Chinese

Servings bowls

Calories per serving 878 kcal

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.

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