Hong Kong Macaroni Soup with Ham

Ingredients

• •8 oz elbow macaroni
• •6 cups chicken broth
• •8 oz cooked ham, cut into strips
• •2 cups bok choy, chopped
• •4 eggs
• •1 tbsp vegetable oil
• •1 tbsp soy sauce
• •1/4 tsp white pepper

Directions

1. 1Cook the elbow macaroni in boiling water until just tender, then drain.
2. 2Bring the chicken broth to a simmer and season with soy sauce and white pepper.
3. 3Add ham and bok choy and simmer for 3 minutes.
4. 4Add the drained macaroni and warm it through for 2 minutes.
5. 5Fry the eggs in vegetable oil until the whites are set.
6. 6Ladle the soup into bowls and top each with a fried egg.

💡 Cook the macaroni separately so excess starch does not cloud the light café-style broth.

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