Hong Kong-Style Macaroni Soup Recipe

Hong Kong-Style Macaroni Soup

Difficulty: Easy
Servings: 4
Nutritional Information (per serving): Calories 500, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 202 mg, Sodium 674 mg, Carbohydrates 62 g, Dietary Fiber 5 g, Sugar 0 g, Protein 30 g
Total Time: 20 minutes
Active Time: 15 minutes

Whip up this iconic Hong Kong cha chaan teng breakfast staple at homea comforting macaroni soup that's ready in minutes and bursts with savory flavor. Customize it endlessly: skip the egg, toss in carrots or corn, swap ham for crispy luncheon meat, or amp up the broth with evaporated milk or cream of chicken soup. In our test kitchen, Andy Liang boosts it with dried shiitake mushrooms for umami depth, while Maggie Wong's mom adds spicy zha cai (pickled mustard stems) for a fiery twist that keeps you coming back for more.

Kosher salt
2 cups elbow macaroni (approximately 10 ounces)
6 cups low-sodium chicken broth
1 teaspoon chicken bouillon powder
1/8 teaspoon ground white pepper, plus extra to taste
1 cup frozen peas
1/2 teaspoon toasted sesame oil
1 tablespoon vegetable oil
4 large eggs
4 ounces deli-sliced ham, cut into bite-sized strips

Instructions:

In a large pot, bring salted water to a rolling boil. Cook the macaroni until completely softabout 3 minutes longer than the package suggests. Drain and set aside.
Meanwhile, in a medium saucepan, combine chicken broth, chicken bouillon powder, white pepper, and 1 teaspoon salt. Bring to a boil over high heat, then simmer. Add peas and sesame oil; cook until peas are warmed through, 2 to 3 minutes. Adjust seasoning with more salt and white pepper if needed. Stir in the cooked macaroni (see Cook's Note).
Heat vegetable oil in a large nonstick skillet over medium heat. Crack eggs into the skillet, spacing them apart. Cook until whites are set but yolks are runny, 3 to 4 minutes. Lightly salt the eggs.
Divide soup into 4 bowls. Top each with ham strips and a fried egg. Serve hot and enjoy the cozy bliss!

Cook's Note: For best texture, don't mix pasta into broth ahead if not serving immediately. Portion macaroni into bowls, ladle hot soup over it, and store leftovers separately.