Barilla Hong Kong Style Macaroni Pasta Soup

By: Michelle Wong of @siftandsimmer

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Ingredients 4 Number of Servings

  • 1 1/2 cups Barilla Cut Macaroni
  • 1 tbsp vegetable oil
  • 4 eggs
  • 1 ½ cups mixed vegetables, frozen or fresh
  • 3 slices luncheon meat
  • 4 cups chicken stock
  • 1 tsp soy sauce
  • black pepper, to taste
  • 1 tbsp sesame oil
  • Garnish: green onions
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  • 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.
  • Garnish with green onions (if you’d like).
  • Serve immediately.
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