Hong Kong Style Macaroni in Soup Recipe

When it comes to macaroni, many would associate it with mac & cheese. In Hong Kong, macaroni is often served in light soup and ham slices for breakfast. I personally prefer lighter flavors so I like mine in soup. =)

This recipe is quite easy to make. You can cook a big batch of macaroni and store them in the fridge. The soup base is also very easy and fast to make. Like congee, you can eat or serve this when one is sick. 

Hong Kong Style Macaroni in Soup Recipe

Serves 1-2

Ingredients:

2 cups dry macaroni
water to cook the macaroni

1 can (412ml) of  Chinese clear chicken broth

412ml water

1 tsp chicken powder

1 1/2 tsp sugar

dash of salt and pepper to taste

3-4 slices of luncheon meat

3/4 cups frozen corn

4 fish balls

strainer

Instructions:

1. Slice the luncheon meat into thin slices. Heat a frying pan in medium heat. Do not add oil to it. Pan fry the meat till cooked both sides. Remove from heat. Set aside. You can cut them in stripes if you want.

2. In a large pot, fill half full of water. Bring to a boil. Add 2 cups of dry macaroni. Reduce heat to medium/high and cook for about 7-8 minutes. Using a strainer, strain the macaroni and run the whole thing under cod tap water. Set aside to drain water.

3. In a large pot, add 1 can of Chinese clear chicken broth. Using the same can fill it up with water and add to the broth. Turn the heat on to medium and bring to a boil. Add the macaroni, frozen corn, fish balls, chicken powder, sugar, and dash of sat and pepper to taste. Bring to a boil.

4. Fill a bowl up with the macaroni and soup! Place the luncheon meat on top.

Serve while still hot! Enjoy!