Cherry & Dennis Recipes
Macaroni Soup with Luncheon Meat and Fried Egg
午餐肉煎蛋湯通粉
Recipe overview
Hong Kong café-style macaroni sits in a light broth with browned luncheon meat and a fried egg. Cooking macaroni separately keeps the soup clear, making this practical for breakfast or a quick family meal.
01
Ingredients
Main ingredients
- 240 g dry macaroni (uncooked)
- 300 g luncheon meat (cut into eight slices)
- 4 eggs (one per serving)
Soup base
- 1,500 ml water (for broth)
- 500 ml low-sodium clear stock (mixed with water)
Seasoning
- 1 tsp salt (adjust to stock)
- 1 tsp white pepper (a small amount)
- 1 tbsp neutral oil (for frying eggs)
Garnish
- 1 stalk spring onion (sliced)
02
Tools
- kitchen knife
- cutting board
- lidded pot
- colander
- frying pan
- spatula
- ladle
- bowl
- kitchen timer
03
Steps
Step 1
Slice luncheon meat
Cut luncheon meat into eight even slices and blot excess jelly.
Step 2
Boil pasta water
Bring a large pot of water to a full boil for the macaroni.
Step 3
Cook macaroni
Boil macaroni until just tender according to its timing, stirring occasionally.
Step 4
Drain macaroni
Drain in a colander, rinse briefly with warm water and drain well.
Step 5
Heat clear broth
Combine water and low-sodium stock and bring to a gentle simmer.
Step 6
Season broth
Add a little white pepper, taste and add salt gradually.
Step 7
Brown luncheon meat
Pan-fry without added oil for 2 minutes per side until browned, then drain.
Step 8
Fry eggs
Wipe pan, add oil and fry eggs; cook yolks fully for children.
Step 9
Warm macaroni in broth
Add drained macaroni to broth and simmer 1 minute to heat through.
Step 10
Portion soup
Divide macaroni among four deep bowls, then ladle in clear broth.
Step 11
Add luncheon meat
Top each bowl with two browned slices, keeping them partly above the broth.
Step 12
Top with egg and serve
Add one fried egg to each bowl, scatter spring onion and serve at a safe temperature.
Common mistakes
- Skipping the stated preparation can produce uneven texture or doneness.
- Adding all seasoning before tasting can make the dish too salty.
- Leaving the cooked dish at room temperature for too long reduces food safety.
Tips
Measure all ingredients first so cooking proceeds smoothly.
Taste near the end and adjust salt gradually.
