HK-Style Macaroni Soup
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
- 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.