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Ham Macaroni Soup (Hong Kong Style)

Ham Macaroni Soup (Hong Kong Style) Recipe

As this recipe is a recreation of the ham macaroni soup served at Hong Kong tea cafes (茶餐厅), it is deliberately lacking in garnishes or vegetables. You can add your own garnishes (e.g. spring onions) and vegetables (e.g. assorted peas, corn & carrots or any leafy veg) to make it more complete.

This ham macaroni soup can be served with a HK-style milk tea and creamy scrambled eggs, both commonly served with the ham macaroni soup at the HK tea cafes.


  • 2 servings (about 100g or more) dried macaroni
  • 2 tsp salt
  • 300ml rich (tetra-pak) chicken stock or “jin hua” ham stock
  • 250ml water adjust accordingly to saltiness of chicken stock used
  • 1 slice picnic ham cubed or sliced to long strips
  • tiny pinch of salt to taste; only if needed


  1. Cook the macaroni. Bring a pot of water with 2 tsp salt added to a boil. Add macaroni and cook to preferred doneness, about 7-9 mins. Dish out the macaroni and divide into two serving bowls.
  2. Make soup and warm up the ham. Discard the macaroni cooking water and rinse the pot. Add chicken stock & water. Bring to a boil. Place the ham in a slotted ladle and warm it up in the bubbling hot soup for 30 seconds.  Top the bowl of macaroni with the ham.
  3. Serve. Adjust the soup to taste by adding more water (if too salty), more stock or a tiny pinch of salt (only if needed). Ladle the hot soup over the bowl of macaroni and serve.
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One comment on “Ham Macaroni Soup (Hong Kong Style)”

  1. That looks delightful!

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