Hong Kong Style Macaroni Soup
Hong Kong macaroni soup is one of the city's most beloved comfort foods.
Featuring tender macaroni in a light savoury broth, it's simple, nostalgic, and surprisingly satisfying - the kind of meal you'll find everywhere from local cha chaan tengs to family breakfast tables.
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About this recipe
What Is Hong Kong Macaroni Soup?
Hong Kong-style macaroni soup is a classic example of the city's unique East-meets-West food culture.
While macaroni originated in Europe, it became a staple ingredient in Hong Kong during the colonial era when Western foods began appearing in local cafés and homes.
Over time, Cantonese cooks adapted these imported ingredients to suit local tastes, transforming pasta into a comforting savoury soup that remains a beloved staple today.
Why Is It So Popular?
You'll most commonly find macaroni soup served in cha chaan tengs (Hong Kong-style cafés), particularly as part of a traditional Hong Kong breakfast alongside milk tea, toast, or scrambled eggs.
The soup itself is intentionally simple, consisting of macaroni cooked in a light broth often made from chicken stock and seasoned with ingredients such as sesame oil, soy sauce, or fish sauce.
Popular toppings include sliced ham, Spam, fried eggs, sausages, or leafy greens, creating a meal that is both affordable and filling.
Part of the appeal of Hong Kong macaroni soup lies in its practicality.
It requires only a handful of everyday ingredients, comes together quickly, and provides the kind of comforting warmth that makes it perfect for busy mornings, lazy weekends, or whenever you're craving something cosy.
The Story Behind Hong Kong's East-Meets-West Cuisine
Like many dishes found in cha chaan tengs, macaroni soup reflects Hong Kong's fascinating culinary history.
During British colonial rule, Western ingredients and dishes became increasingly available, but were often adapted using local cooking techniques and flavours.
The result was a unique style of cuisine that blended influences from both cultures.
Today, dishes such as macaroni soup, French toast, baked pork chop rice, Swiss chicken wings, and Hong Kong milk tea remain iconic examples of this fusion food culture. They are simple, comforting dishes that generations of Hongkongers have grown up eating.
Why You'll Love This Recipe
This version stays true to the flavours I grew up eating - a light yet savoury broth, tender macaroni, and simple toppings that let the nostalgia shine through. It's quick to make, budget-friendly, and endlessly adaptable depending on what you have in the fridge.
Whether you're discovering Hong Kong cuisine for the first time or recreating a taste of home, this macaroni soup is a delicious recipe you'll want to make again and again.
Ingredients
- 1 portion elbow macaroni (or any pasta you prefer)
- 1/2 onion, finely diced
- 1 small carrot, diced
- A handful of green peas
- 1/2 can of spam, diced (or any protein you like, I used Japanese charshu that I previously made)
- 500ml water
- 500ml chicken stock
- 1/2 tsp sesame oil
- 1/2 tsp fish sauce
- A handful of leafy greens (spinach, bok choy, or whatever you have on hand)
Optional:
- Fried egg
- Spam / ham / charshu
Pair it with
Instructions
- Cook the macaroni: Start by boiling a portion of elbow macaroni (or any pasta you have) in a large pot of salted water, following the package instructions. Make sure to cook it until al dente, as the macaroni will be added to the soup later. Once done, drain the pasta and set it aside.
- Prepare the soup base: In a separate medium-sized pot, pour in 500ml of chicken stock and 500ml of water. This combination creates the base of the soup. Bring the stock and water to a boil over medium heat, and then reduce the heat to a simmer.
- Add vegetables and spam: To the simmering soup base, add the finely diced onion, a handful of diced carrots, and some green peas. Also, add in diced spam for that classic Hong Kong flavour (or feel free to swap it with charshu or another protein if you prefer). Stir the mixture well and let it simmer for about 5 minutes, until the vegetables start to soften.
- Season the soup: Add sesame oil and fish sauce to the pot. These two ingredients give the soup its signature umami flavour and a slight depth. Stir the soup gently, allowing the flavours to meld together as it continues to simmer. Taste the broth and adjust with a little more fish sauce if needed.
- Combine the macaroni with the soup: Once the vegetables are tender and the soup is fragrant, add your cooked macaroni to the pot. Stir to combine, ensuring that the macaroni is well coated in the broth. At this point, you can also toss in a handful of leafy greens (like spinach or bok choy) for an extra boost of freshness.
- Serve and enjoy: To finish, ladle the macaroni soup into bowls. Top with a fried egg for that extra indulgence, and if you’re feeling fancy, add more diced spam or some charshu for a nice, savoury protein boost. Enjoy it hot for a quick, filling, and satisfying meal that’s perfect for lazy days or when you need something comforting yet simple.
FAQs
What is Hong Kong style macaroni soup?
Hong Kong macaroni soup is a beloved cha chaan teng (Hong Kong-style café) dish where elbow macaroni is served in a light, savoury broth made from ham or spam, stock, and evaporated milk. It's a signature Hong Kong breakfast dish, combining Western ingredients with Chinese cooking sensibilities — comforting, quick, and endlessly customisable.
Why is evaporated milk used in the broth?
Evaporated milk gives the broth a distinctively creamy, slightly sweet richness that sets Hong Kong macaroni soup apart from other noodle soups. It's a hallmark of cha chaan teng cooking, which fuses Western dairy and canned goods with Chinese techniques. Don't skip it — it transforms a simple soup into something special.
Can I use a different pasta shape?
Elbow macaroni is traditional and recommended for the authentic Hong Kong café experience, but small pasta shapes like ditalini, orzo, or small shells all work well. The short, rounded shapes suit the light broth and are easy to eat with a spoon.
What toppings are traditional for Hong Kong macaroni soup?
Classic toppings include sliced luncheon meat (spam), a sunny-side-up or poached egg, sliced ham, corn, or fish balls. You can also add a handful of baby spinach or bok choy for greenery. The toppings are part of what makes this dish so fun — it's entirely personal.
Is Hong Kong macaroni soup gluten-free?
Traditional macaroni is not gluten-free, but you can swap it for rice pasta or gluten-free macaroni. The broth itself (stock, evaporated milk, soy sauce) can be made gluten-free by using tamari instead of regular soy sauce.
Video demonstration
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