Cook Barilla Cut Macaroni pasta according to the package directions until al dente.
Drain macaroni pasta and set aside.
In a frying pan, heat 1 tbsp of vegetable oil over medium heat and cook the eggs sunny-side up. Transfer to a plate and set aside.
Next, fry 3 slices of luncheon meat, ensuring they are browned and crisp on both sides. Transfer to a cutting board and cut into pea-sized cubes. Set aside.
In a small pot, add the chicken broth and bring to a boil.
Add in the mixed vegetables, cubed luncheon meat and drained macaroni pasta. Stir and lower to a simmer.
Add soy sauce, black pepper and check the seasoning.
Remove from heat and drizzle in the sesame oil. Stir
Ladle the macaroni soup into bowls and serve with fried egg.
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