Macaroni Soup with Ham and Egg火腿通粉 (Macaroni Soup with Ham and Egg)
A quintessential Hong Kong Cha Chaan Teng breakfast or light meal, this comforting bowl of al dente macaroni in a clear, flavorful broth, topped with savory slices of ham and a perfectly cooked fried egg, brings a taste of home and simple joys. It's the ultimate Hong Kong comfort food, quick to prepare and deeply satisfying.
01Ingredients
- Dry elbow macaroni: 180g
- Hong Kong-style processed ham: 100g
- Eggs: 2
- Chicken broth: 900ml
- Water: 150ml
- Salt: 3/4 tsp
- White pepper: 1/4 tsp
- Cooking oil: 1 tbsp
- Light soy sauce (optional): 1 tbsp
- Scallions (optional garnish): 1 stalk
Nutrition (per serving)562kcal
- Protein24.5g
- Carbs62g
- Fat18.5g
Fiber 2.1 gSodium 1285 mg
02Steps
- Bring a pot of water to a rolling boil. Add dry elbow macaroni and cook according to package instructions until al dente, usually 7-9 minutes. Drain well and set aside.
- While dry elbow macaroni is cooking, dice or slice the Hong Kong-style processed ham into desired pieces. In a separate saucepan, heat the chicken broth and water to a simmer. Season with salt and white pepper to taste. Add the prepared ham to the simmering broth and let it warm through for 1-2 minutes.
- In a non-stick pan, heat cooking oil over medium heat. Crack eggs into the pan and fry sunny-side up or to your preferred doneness. You can lightly season with a dash of light soy sauce if desired.
- Divide the cooked dry elbow macaroni into serving bowls. Ladle the hot Hong Kong-style processed ham and chicken broth mixture over the macaroni. Top each bowl with a fried egg.
- Garnish with chopped scallions, if using. Serve immediately and enjoy this classic Hong Kong comfort food.
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