Description
Experience the warmth of a classic Hong Kong breakfast staple with this soothing macaroni soup. Featuring a delicate chicken broth, tender pasta, savory bite-sized protein, and a perfectly cooked sunny-side-up egg, this dish is a comforting hug in a bowl. It is a quick, budget-friendly meal that perfectly blends Western pasta influences with comforting Chinese soup traditions, making it ideal for busy weeknights or a cozy weekend morning.
Ingredients
1 1/2 cups Barilla cut macaroni
1 tablespoon vegetable oil
4 large eggs
1 1/2 cups mixed vegetables (thawed if frozen)
3 slices halal-certified chicken luncheon meat, cut into bite-sized cubes
4 cups chicken stock
1 teaspoon soy sauce
Black pepper to taste
1 tablespoon sesame oil
Green onions, sliced for garnish
Instructions
Bring a pot of water to a boil and cook the macaroni according to package instructions until tender. Drain and set aside.
In a frying pan, heat the vegetable oil over medium heat.
Fry the eggs sunny-side up until the whites are set but the yolks remain runny; remove and set aside.
In the same pan, lightly brown the diced luncheon meat until crispy at the edges.
In a separate large pot, bring the chicken stock to a boil.
Add the cooked macaroni, mixed vegetables, and browned luncheon meat to the boiling stock.
Stir in the soy sauce and season with black pepper to taste.
Remove from heat and stir in the sesame oil.
Ladle the soup into bowls, top each with a fried egg, and garnish with fresh green onions.
Notes
Ensure you use a halal-certified chicken luncheon meat to maintain the dish’s dietary requirements. Feel free to use seasonal vegetables like bok choy or carrots for added nutrition. Serve immediately to keep the egg yolk runny for the best creamy texture when it hits the hot broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 185mg