
Ham and fried egg macaroni soup
The classic Hong Kong café breakfast — macaroni in clear broth with ham and a fried egg.
- 15 min
- Serves 2
- Simmer
- Easy
Why it suits you: As Major Snow brings colder mornings, a hot macaroni soup gives a neutral constitution simple carbs and protein.
Method
Prep 5 min · Cook 10 min- 1Boil the macaroni in the stock for 8 minutes.
- 2Add the shredded ham and peas for 1 minute and season.
- 3Fry the eggs in a little oil, keeping the yolks soft.
- 4Ladle the macaroni and broth into bowls and top with ham and egg.
Cautions
- Ham is salty, so keep the broth light.
Chef's tips
- A soft yolk stirred through the macaroni is best.
The TCM view
Pasta is sweet and neutral, nourishing qi; egg nourishes blood; ham is salty and warm, opening the appetite.



