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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. Garnish with chopped scallions, if using. Serve immediately and enjoy this classic Hong Kong comfort food.

Related recipes

More Hong Kong recipesPork recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce