HK style - Macaroni Soup with Ham & Egg

When growing up,  my mum always make marcaroni in soup with meat and all sorts for lunch.  But whenever we go back to HK and go into a Cha-chan-tengs (traditional HK cafes), my parents always order marcaroni soup with ham and egg which me & sister would share. This is a cha-chann teng popular dish, quick and comforting, more famous for breakfast, but also served anytime of the day.

Mr C have just returned from a HK business trip - and stirred my memory of this dish, so on his return, i decided to make this to go down a little trip of memory lane.

Recipe is from Christinerecipe blog - thanks to her simple and clear instructions - i was able to make a this very quickly and enjoyed a good lunch.

 

Ingredients:

250 gm macaroni
500 ml chicken stock
500 ml water
70 gm green peas, fresh or frozen
60 gm corn kernels, fresh or frozen
200 gm ham
salt, to taste
pepper, to taste
boiling water, to soak the vegetables
 sesame oil, to taste, optional

Method:
1) Cook the macaroni according to the package instructions. Drain well. Set aside.
2) Soak green peas and corn kernels in boiling water for 3 minutes. Drain well.
3)Use a deep large pot, add chicken stock and water. Bring it to a boil. Add macaroni, ham, green peas and corn kernels. Continue to cook. When it boils again. Season with salt and pepper. Drizzle a bit of sesame oil on top. Serve in individual bowls immediately.

4) In a non- stick pan with a little oil - make a fried egg and top it on the bowl.

Tip:

You can easily adapt this recipe with any ingredients, if you want to have sausages, you can, and if you want to and other green i.e spinach, its up to you.

Happy Cooking!