Hong Kong Macaroni Soup is an easy and delicious comfort food found in the country's Cha Chaan Tengs (local cafes or diners), but it's really not difficult to make at home. And you can make it just as delicious but more healthy than the 1 in the cafe!
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⭐ Why This Recipe is a Star
- Easy Asian comfort food: Hong Kong Macaroni Soup is such an Asian staple that, for the longest time, I thought Macaroni was Chinese and not Italian! Like corn egg drop soup, it's so comforting on a cold day and will take you right back to your childhood.
- Quick: on the table in 15 minutes (if not prepping the chicken broth from scratch. I show you how to make it with homemade chicken stock (under Expert Tips) but also with a bouillon cube or shop bought stock.)
- Family friendly complete meal: this dish works for both kids and adults and has carbs, proteins, fibre and minerals/ vitamins. In fact, it's a great way to sneak veggies into the kids' food!
🥘 Ingredients
You'll only need a few simple ingredients for this recipe:
- Macaroni or elbow pasta: boiled in a pot of heavily salted water that tastes like the sea. For true Hong Kong style, boil it past al dente.
- Chicken broth: homemade chicken stock, a chicken bouillon cube or chicken stock powder all work. You will need to adjust the seasoning based on what you're using. Usually, homemade chicken stock contains less salt and no sugar so you'll need to season with those. You can substitute with vegetable stock too. I suggest not using pork stock- it will taste good but it will change the texture of the dish- this is a very light bowl of soup and pork soup is more hearty.
- Processed meat: I used SPAM luncheon meat (use the Maling brand if you want your Cantonese Macaroni to be extra authentic) but shredded ham is also a popular choice. I suggest using low-sodium SPAM as it is pretty salty. You can also use slices of ham or sausages. Alternatively, to be healthier use shredded chicken. This is actually a great recipe to use up leftover Thanksgiving turkey or these Chinese meatballs.
- Carrots (cubed) and corn: fresh or frozen both work. Alternatively, although peas are not traditionally used in cha chaan tng, you can use supermarket frozen mixed vegetables (Carrots, corn kernels and pea mix.)
- Egg: Sunny-side up or, to be healthier, you can poach it in the chicken broth too.
- Sesame oil: makes the soup more aromatic but omit if you don't have it. (Or use 1 of these sesame oil alternatives!)
- White pepper, optional: makes the recipe taste more authentic but can be omitted
- Light Soy Sauce, optional: if using homemade stock. If using a stock cube, omit as the processed meat is pretty salty already.
- Optional garnish: crispy sliced shallots, sliced spring onions
Note: I tested shop bought stock with sugar and the sugar didn't make a difference. However, if using homemade chicken stock, I suggest adding sugar, salt and light soy sauce.
📖 Variations & Substitutes
- Creamy version: Some people like to use Campbell's Condensed Chicken Soup instead of a clear chicken broth.
- Hong Kong Tomato Macaroni Soup: Tomato ketchup or tomato paste, in addition to fresh tomatoes, are added
🔪 Step-by-Step Instructions
1a. Bring a pot of salted water to the boil. It should taste as salty as the sea. When boiling, add the macaroni and cook till done. (Check the packet for the cooking time: usually 11 minutes for al dente and 12-13 for a softer texture.)
1b. Strain and place the drained macaroni in a large bowl.
Note: Italians cook their pasta al dente but, in Hong Kong, this macaroni chicken recipe is usually made with softer pasta.
2a. Cook the fried egg and pan-fry the luncheon meat slices (optional.)
2b. Pour the chicken stock into a separate pot. Season with the salt, sugar and white pepper (if using) then bring to the boil.
2c. Add the carrots/ corn/ peas (if using) to the boiling stock. It should stop boiling so bring it back to the boil. The veggies should be cooked once the stock has started boiling (basically once they've floated to the top.)
2d. Turn off the heat.
3a. Pour the soup over the macaroni, drizzle with sesame oil then place the egg and luncheon meat on top.
3b. Add any additional garnishes you are using.
3c. Enjoy!
🥡 How to Store
The macaroni can be kept in an airtight container in the fridge for 2-3 days. Do keep in mind that it will become softer when you re-heat it.
For best results, heat the soup by boiling and steam the macaroni separately. If not, the starch may bleed into the chicken broth. (However, I usually just boil everything together to save time.)
👩🏻🍳 Expert Tips
Tip #1: This is a very flexible recipe. To make it healthier, you can add more vegetables such as bok choy or spinach. However, make sure you don't use more veg than pasta or the texture of the dish will be off.
Tip #2: If you want to make chicken broth from scratch, blanch a whole chicken then bring it back to the boil in a large pot of water, along with a bulb of garlic, some sliced ginger, an onion (quartered) and green onion (the water should just cover the chicken. The spices and aromatics are flexible- use what you have on hand.) Once boiling, lower to a simmer for minimum 3-4 hours. (Top up with ½ Cup of water if necessary.) After the 3-4 hours, remove the chicken, shred it and save the meat for the macaroni. (Extras can be used in these shredded chicken recipes.) What remains in the pot is homemade chicken stock. You can then prepare the macaroni as per the recipe above.
🥗 Other Hong Kong Recipes
Enjoyed this easy Chinese Macaroni Soup Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below! If you REALLY liked this Cantonese breakfast dish, please consider supporting it by buying me a bottle of soy sauce! 🙂 (No obligation though!) Thank you and have a great day!
Hong Kong Macaroni Soup
Equipment
- 2 large pots
- 1 strainer
- 1 frying pan
Ingredients
- 1 Cup Macaroni or elbow pasta Boiled in a pot of heavily salted water that tastes like the sea. For true Hong Kong style, boil it past al dente. You can also use fun kids pasta like pasta stars or ABC pasta to make it more fun for the kids.
- 2 Cups Chicken stock Homemade chicken stock, a chicken bouillon cube or chicken stock powder all work. You will need to adjust the seasoning based on what you're using. Usually, homemade chicken stock contains less salt and no sugar so you'll need to season with those. Substitutes: ½ a stock cube dissolved in 2 Cups of water or vegetable stock. I suggest not using pork stock- it will taste good but it will change the texture of the dish- this is a very light bowl of soup and pork soup is more hearty.
- ⅓ can SPAM luncheon meat Cut into 3-4 slices. In Hong Kong they're usually pan-fried before serving but if in a rush, skip the pan-frying step. I used SPAM luncheon meat- preferably low sodium- but use the Maling brand if you want your Cantonese Macaroni to be extra authentic. Substitutes: Sliced ham or sausage is also a popular choice. Alternatively, to be healthier use shredded chicken. This is actually a great recipe to use up leftover Thanksgiving turkey or these Chinese meatballs.
- 1 Cup Cubed carrots and corn Fresh or frozen both work. Alternatively, although peas are not traditionally used in cha chaan tng, you can use supermarket frozen mixed vegetables (Carrots, corn kernels and pea mix.
- 1 Egg fried on the sunny side. To be healthier, you can poach it in the chicken broth too.
- 1 teaspoon Sesame oil or to taste. Mmakes the soup more aromatic but omit if you don't have it. (Or use 1 of these sesame oil alternatives!)
Optional seasoning and garnishes
- ½ teaspoon Ground white pepper makes the recipe taste more authentic but can be omitted
- 1 teaspoon Light Soy Sauce or to taste. Only add if using homemade stock. If using a stock cube, omit as the processed meat is pretty salty already.
- crispy sliced shallots
- sliced spring onions
Instructions
Cooking Macaroni
- Bring a pot of salted water to the boil. It should taste as salty as the sea. When boiling, add the macaroni and cook till done. Note: Check the packet for the cooking time: usually 11 minutes for al dente and 12-13 for a softer texture.
- Strain and place the drained macaroni in a large bowl.Note: Italians cook their pasta al dente but, in Hong Kong, this macaroni chicken recipe is usually made with softer pasta.
Cooking the macaroni soup
- Cook the fried egg and pan-fry the luncheon meat slices (optional.)
- Pour the chicken stock into a separate pot. Season with the salt, sugar and white pepper (if using) then bring to the boil.
- Add the carrots/ corn/ peas (if using) to the boiling stock. It should stop boiling so bring it back to the boil. Note: The veggies should be cooked once the stock has started boiling (basically once they've floated to the top.)Turn off the heat.
- Pour the soup over the macaroni, drizzle the sesame oil, then place the egg and luncheon meat on top. Add any additional garnishes you are using and enjoy!
Notes
Nutrition
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