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.
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!
NOTES
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Suggested Equipment & Products
Medium Size Pot 2.4 Qt
Measuring Set
Steel Colander
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