Hong Kong Macaroni Soup

Name: Hong Kong Macaroni Soup
Prep time: 5 min
Cook time: 15 min
Ingredients: 16 ounces macaroni; 8 cups low-sodium chicken stock; 2 tablespoons oyster sauce; 2 tablespoons low-sodium soy sauce; 1 teaspoon sesame oil; 2 cups mixed frozen vegetables (peas, carrots, corn); Kosher salt and fresh cracked black pepper, to taste; 4 fried eggs, for garnish; 8 ham slices, for garnish

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Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4

macaroni soup corn peas

Ingredients

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16 ounces macaroni8 cups low-sodium chicken stock2 tablespoons oyster sauce2 tablespoons low-sodium soy sauce1 teaspoon sesame oil2 cups mixed frozen vegetables (peas, carrots, corn)Kosher salt and fresh cracked black pepper, to taste4 fried eggs, for garnish8 ham slices, for garnish

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Instructions

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Step 1

In a pot of boiling water, add salt and cook macaroni until al dente according to the box directions. Strain and set aside.

Step 2

In a large pot add chicken stock, oyster sauce, soy sauce, and sesame oil and bring to a boil.

Step 3

Add in the frozen vegetables, cooking until they are defrosted and the soup is boiling again.

Step 4

Season with salt and pepper.

Step 5

To serve, portion out the macaroni among 4 bowls, pour in the soup, and garnish with ham and eggs, enjoy!

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