Hong Kong Style Macaroni Soup (15-min. Recipe)
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.
Ingredients
- 225 grams macaroni pasta
- 250 grams frozen mixed vegetables (carrots, peas, corn)
- 2 cups chicken stock unsalted
- 2 cups water
- 3 tbsp oyster sauce
- 3 tsp rice mirin
- 2 tsp sesame oil
- 2 eggs
- 4 slices ham
- 4 tsp avocado oil
Instructions
- 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
Nutrition
Calories: 521kcal | Carbohydrates: 35g | Protein: 30g | Fat: 30g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 2468mg | Potassium: 1125mg | Fiber: 7g | Sugar: 9g | Vitamin A: 7079IU | Vitamin C: 21mg | Calcium: 97mg | Iron: 4mg