Hong Kong Style Macaroni Soup
Hong Kong-style macaroni soup is one of those comforting, humble dishes that perfectly captures the essence of Hong Kong’s unique culinary culture. A fusion of Western influences and Cantonese flavours, this soup is a classic example of Hong Kong’s adaptability and creativity with food. Originally, macaroni was introduced by Westerners, but the local Cantonese quickly embraced it and gave it their own spin by turning it into a savoury soup.
The dish typically combines elbow macaroni with a light, savoury broth made from chicken stock, seasoned with ingredients like sesame oil, fish sauce, and sometimes a touch of soy sauce or oyster sauce. It’s often served with simple toppings like sliced spam, a fried egg, or leafy greens, making it both hearty and comforting. But what makes this soup stand out is its perfect balance of flavour - it’s not too heavy, not too light, just the right amount of richness.
So why does this dish exist? Hong Kong-style macaroni soup is the epitome of practicality and resourcefulness. It's quick, filling, and made with ingredients that are easily available, making it a go-to comfort food for busy days. It’s also a nostalgic nod to Hong Kong’s colonial past, where Western foods like macaroni were adapted and integrated into the local food scene, creating the unique blend of East-meets-West that characterises much of Hong Kong’s cuisine today. Whether it's a cold winter day or just a lazy Sunday, this soup offers a delicious and satisfying reminder of the city’s rich cultural history and love for simple, delicious meals.
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About this recipe
Ingredients
- 1 portion elbow macaroni (or any pasta you prefer)
- 1/2 onion, finely diced
- 1 small carrot, diced
- A handful of green peas
- 1/2 can of spam, diced (or any protein you like, I used Japanese charshu that I previously made)
- 500ml water
- 500ml chicken stock
- 1/2 tsp sesame oil
- 1/2 tsp fish sauce
- A handful of leafy greens (spinach, bok choy, or whatever you have on hand)
Optional:
- Fried egg
- Spam / ham / charshu
Pair it with
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Instructions
- Cook the macaroni: Start by boiling a portion of elbow macaroni (or any pasta you have) in a large pot of salted water, following the package instructions. Make sure to cook it until al dente, as the macaroni will be added to the soup later. Once done, drain the pasta and set it aside.
- Prepare the soup base: In a separate medium-sized pot, pour in 500ml of chicken stock and 500ml of water. This combination creates the base of the soup. Bring the stock and water to a boil over medium heat, and then reduce the heat to a simmer.
- Add vegetables and spam: To the simmering soup base, add the finely diced onion, a handful of diced carrots, and some green peas. Also, add in diced spam for that classic Hong Kong flavour (or feel free to swap it with charshu or another protein if you prefer). Stir the mixture well and let it simmer for about 5 minutes, until the vegetables start to soften.
- Season the soup: Add sesame oil and fish sauce to the pot. These two ingredients give the soup its signature umami flavour and a slight depth. Stir the soup gently, allowing the flavours to meld together as it continues to simmer. Taste the broth and adjust with a little more fish sauce if needed.
- Combine the macaroni with the soup: Once the vegetables are tender and the soup is fragrant, add your cooked macaroni to the pot. Stir to combine, ensuring that the macaroni is well coated in the broth. At this point, you can also toss in a handful of leafy greens (like spinach or bok choy) for an extra boost of freshness.
- Serve and enjoy: To finish, ladle the macaroni soup into bowls. Top with a fried egg for that extra indulgence, and if you’re feeling fancy, add more diced spam or some charshu for a nice, savoury protein boost. Enjoy it hot for a quick, filling, and satisfying meal that’s perfect for lazy days or when you need something comforting yet simple.
FAQs
1. Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional, you can use any small pasta, such as fusilli, penne, or even spaghetti. The key is to choose a pasta that will absorb the flavours of the broth.
2. Can I make this soup vegetarian?
Yes! To make a vegetarian version of Hong Kong-style macaroni soup, simply swap the spam with tofu or a plant-based protein. You can also omit the fish sauce and use soy sauce or mushroom seasoning to keep the umami flavour.
3. What other vegetables can I add to the soup?
Feel free to add any vegetables you like! Bok choy, mushrooms, corn, or even broccoli would work well in this soup. Just make sure to chop them into bite-sized pieces so they cook evenly.
4. Can I make this soup ahead of time?
Yes! The soup base can be made ahead of time and stored in the fridge for up to 2 days. When ready to eat, reheat the broth, cook fresh pasta, and combine. Adding the greens and egg just before serving will keep everything fresh.
5. How do I store leftovers?
If you have leftover soup, store it in an airtight container in the fridge for up to 2 days. Keep the pasta and soup separate to prevent the pasta from absorbing too much liquid. When reheating, add more water or stock if the soup gets too thick.
6. Can I use chicken or beef stock instead of vegetable stock?
Yes, you can! Using chicken or beef stock will give the soup a richer flavour. If you want a more authentic Hong Kong-style taste, chicken stock is the most common choice.
Video demonstration
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