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+ servings

Easy 15-min. Hong Kong Style Macaroni Soup

Christie Lai
Hong Kong Style Macaroni Soup. Macaroni noodles in a comforting bowl of chicken broth with ham and a fried egg. Ready in 15 minutes.
5 from 5 votes
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Prep Time 0 minutes
Cook Time 15 minutes
Total Time 15 minutes
Course Breakfast, Dinner, Lunch
Cuisine Chinese
Servings 2
Calories per serving 917 kcal

Ingredients
 
 

Instructions
 

  • In a medium size pot filled halfway with water, add 1 tablespoon salt. Bring to a boil and add macaroni pasta. Boil for 11 minutes on medium high heat until Al dente or 13 minutes for slightly overcooked for authentic HK style macaroni soup. Strain pasta and divide into two serving bowls.
  • In a medium size pot, add chicken stock, soy sauce, oyster sauce, chicken bouillon powder, sesame oil, and sugar. Bring to a boil.
  • Add frozen mixed vegetables and boil for 30 seconds. Once boiled, remove off heat and cover pot with a lid.
  • In a 10 inch non stick pan on medium heat, add vegetable oil. Crack and fry eggs sunny side up or easy over until whites are cooked. Transfer egg and ham slices on top of macaroni pasta.
  • Pour hot soup on top of pasta. Enjoy!
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Nutrition
Calories: 917kcal | Carbohydrates: 117g | Protein: 49g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 213mg | Sodium: 2335mg | Potassium: 1213mg | Fiber: 8g | Sugar: 12g | Vitamin A: 5330IU | Vitamin C: 11mg | Calcium: 97mg | Iron: 5mg