I might be biased but breakfast in Hong Kong hits differently. Stepping into the hustle & bustle of cha chaan teng (traditional Hong Kong-style cafe), you’ll always find Macaroni Soup on the menu whether it’s on its own or as part of a breakfast meal deal. It’s a classic and has become such a staple that local international chains like McDonald’s and KFCs have it on their breakfast menus too!
Macaroni soup is such a simple and humble dish. There is this one secret ingredient that’s key to creating that signature “cloudy” look in the broth, and that’s milk powder. It adds a very subtle sweetness against the savoury broth, and also makes a slightly creamy body without dulling the flavours. Hong Kong Style Macaroni Soup is typically topped with sliced ham. To make it halal, we’re using halal turkey slices here. Alternatively, luncheon meat is also a very popular choice of topping. I also like to top it with a fried egg as well.
Looking for more halal classic Hong Kong-style food recipes? Check these out too:
Why You’d Love This Hong Kong Style Ham & Macaroni Soup Recipe
It’s just so easy to make with minimal prep and so satisfyingly hearty that it fuels you up for a busy day. You only need five ingredients to make this and the longest part of the recipe is probably cooking the pasta – that’s it. For a full Hong Kong breakfast experience, serve this Macaroni Soup with a side of buttered toast and a cup of strongly brewed Hong Kong-style Milk Tea or Yin Yang (half milk tea and half coffee).
How to Make Hong Kong Style Macaroni Soup at Home
Ingredients You Need
- Macaroni Pasta
- Chicken Stock – I use one chicken bouillon cube (approximately 9g)
- Milk Powder – full cream milk powder preferred
- White Pepper – to season & to taste
Recipe Notes
- For the best flavour and texture, this recipe calls for full-cream milk powder. Skimmed milk powder would do the job, but I find the flavours turn out flat.
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Hong Kong Style Macaroni Soup
Ingredients
- 160 g Macaroni Pasta
- 3 cups Chicken Broth
- ½ tbsp Full Cream Milk Powder*
- ¼ tsp White Pepper
- Turkey Ham Slices thinly sliced
Instructions
- Bring a pot of water, seasoned generously with salt, to a boil. Cook macaroni pasta according to package instructions. Once cooked, drain and set aside.160 g Macaroni Pasta
- In a separate pot, bring the chicken broth to a simmer. Stir in milk powder until disoolved.3 cups Chicken Broth, ½ tbsp Full Cream Milk Powder*
- Season with white pepper and add both the sliced ham and cooked pasta.¼ tsp White Pepper
Notes
- Using full-cream milk powder ensures the most authentic flavours and full-bodied texture of the broth. Skimmed milk powder doesn’t quite hit the spot and tends to yield a flatter flavour.
- Hong Kong Style Macaroni Soup is typically topped with sliced ham. I use turkey ham as a halal alternative. Luncheon meat/spam is also a very common topping option.
- Personally, I also like to top it with a fried egg.
- For a full Hong Kong breakfast experience, serve this Macaroni Soup with a side of buttered toast and a cup of strongly brewed Hong Kong-style Milk Tea or Yin Yang (half milk tea and half coffee).
