Hong Kong-Style Macaroni Soup

Step 1

Cook the Barilla Macaroni according to the package directions until al dente.

Step 2

Drain the macaroni and set aside.

Step 3

In a frying pan, heat 1 Tbsp of vegetable oil over medium heat and add cook the eggs, sunny-side up. Transfer to a plate and set aside.

Step 4

Next, fry up 3 slices of luncheon meat, ensuring it's browned and crisped on both sides. Transfer to a cutting board and cut into pea-sized cubes. Set aside.

Step 5

In a small pot, add in the chicken broth and bring to a boil.

Step 6

Add in the mixed vegetables, cubed luncheon meat, drained macaroni, give it a stir, and lower to a simmer.

Step 7

Add soy sauce, black pepper and check the seasoning.

Step 8

Remove from heat and drizzle in the sesame oil. Give it a final stir.

Step 9

Ladle the macaroni soup into bowls and serve with fried egg.

Step 10

Garnish with green onions (if you'd like).

Step 11

Serve immediately.