HK-Style Macaroni Soup

This bowl, to me, is pure comfort

Comfort food sunday, ft. Hong Kong style macaroni soup, with some Japanese charshu slices, because #fusion lol, and also I ran out of ham, which is what you’d usually have with this.

If you’ve never seen this dish before, I’m get it. Admittedly, when I first had this on a trip to Hong Kong, it confused me a lot.

What is that? And why is there macaroni in this Asian soup thingy? What…??

But actually, after one sip, I fell in love. The balance of sesame oil with the slight sweetness of the vegetable medley along with the stock makes this the perfectly comforting dish on a lazy day.

And today was exactly one of those lazy days – no complicated cooking involved but a very easy and almost nostalgic bowl of warm hug, after a day of content creating, baking and cycling.

Hong Kong Macaroni Soup

A classic cha chaan teng dish, comforting, delicious and simple to make
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast, Main Course, Soup
Cuisine Chinese
Servings 2 people


  • 300 g elbow macaroni or whatever pasta
  • 1/2 medium onion finely diced
  • 1 medium carrot diced
  • 50 g green peas
  • 150 g spam or ham, diced
  • 500 ml water
  • 500 ml chicken stock or vegetable stock
  • 1/2 tsp sesame oil
  • 1/2 tsp fish sauce
  • Handful of leafy greens


  • Boil the macaroni according to package instructions, until al dente. Set aside.
  • Pan-fry the diced spam over medium meat so that it gets a little browned on the outside.
  • In a separate pot, add the stock, water, veggies, spam, sesame oil and fish sauce and bring to a boil.
  • Combine the cooked pasta with the soup, and add in some greens.
  • Serve with a fried egg and some more spam (charshu for me) and eat.


It started as a little side hobby, documenting travel experiences and food that I made at home, and now it's my life and my job... life is weird like that!

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