In a medium size pot filled with 7 cups or 1.65 liters water, add 1 tablespoon salt. Bring to a boil on medium-high heat and add macaroni pasta. Boil pasta according to package directions, about 11 minutes on high heat for Al dente or 13 minutes for slightly overcooked (like in authentic HK style macaroni soup).

Strain the cooked pasta in a colander and divide between two large serving bowls. Set aside.

In a medium size pot, add chicken stock, soy sauce, oyster sauce, chicken bouillon powder, sesame oil, and sugar. Stir and bring to a boil on high heat.

Add frozen mixed vegetables and boil for 30 seconds or until vegetables float to the top. Once boiled, remove the pot off heat and cover to keep hot.

Heat vegetable oil in a frying pan on medium heat. Fry eggs sunny side up until edges are crispy brown and the egg whites are set. Or feel free fry them easy-over or scramble them. Transfer a cooked egg on top of the macaroni pasta per bowl.

Place 2-3 slices of ham on top of pasta per bowl. Then pour the hot broth over each bowl. Enjoy!