Easy 15-min. Hong Kong Tomato Macaroni Soup
Hong Kong Tomato Macaroni Soup. An easy, hearty and satisfying macaroni soup with tomato flavors that only takes 15 minutes to make. Serves well for lunch or dinner made with simple ingredients!
Ingredients
- 500 grams macaroni pasta aka elbow pasta
- 4 ½ cups chicken broth or vegetable broth or beef broth
- 1 ½ cups canned puréed tomatoes
- 6 hot dogs sliced into bite-sized pieces
- 2 cups frozen vegetable mix containing corn, carrots, peas, green beans
- 1 cup potato peeled and small diced into 1-cm cubes
- 1 tablespoon ketchup
- ½ teaspoon salt
- 4 large eggs or as many as desired
Instructions
- In a large pot of water, bring it to a boil on medium-high heat. Boil macaroni pasta until Al Dente according to package instructions (or in true Hong Kong style, over cook the pasta 1-2 minutes more past the instructed time). Once cooked, strain pasta. Do not rinse under cold water.
- Meanwhile in another large pot, add chicken broth, puréed tomatoes, diced potatoes, ketchup, salt, sliced hot dogs, and frozen mixed vegetables. Bring to a boil.
- Reduce heat to a rolling simmer on medium-high. Cover with a lid. Cook for 7 to 10 minutes until your hotdogs and potatoes are fork tender.
- Mix in cooked macaroni. Divide the noodle soup between serving bowls.
- Lastly, heat vegetable oil in a large pan on medium heat. Fry egg sunny side up or easy over until the whites are set but the yolk is still runny. Remove and transfer on top of noodle soup. Enjoy!
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Nutrition
Calories: 342kcal | Carbohydrates: 49g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 2575mg | Potassium: 1416mg | Fiber: 8g | Sugar: 11g | Vitamin A: 5383IU | Vitamin C: 56mg | Calcium: 109mg | Iron: 6mg