To have Western-style breakfast in Hong Kong is to experience the kind of East-West mashup in a most fun way possible. One of our favorite breakfast dishes when we’re in Hong Kong is this simple macaroni soup with flavorful broth and thin strips of ham on top.
Our version is a little more refined, incorporating the classic Cantonese so-called superior stock into this otherwise simple dish. Be sure to make the stock in advance, so you can put this soup together quickly and easily. Also, cook your macaroni to be somewhat firmer and “thirstier” than normal, so when they cook again in the broth, they can take in the delicious broth and not become too soft and mushy.
Serves 4 to 6
- 2 quarts Superior Stock (recipe to follow)
- 4 cups cooked elbow macaroni
- salt, to taste
- 1/2 cup thin matchsticks of ham
Put the stock in a 4-quart saucepan and bring to a boil over high heat. Add the macaroni and season to taste with the salt. When the liquid resumes boiling, immediately take the pan off the heat and let it stand 5 minutes. Divide the soup between the serving bowls. Top each bowl with some ham strips. Serve immediately.
Makes 4 quarts
- 1 stewing hen, weighing about 4 pounds, gutted and cleaned
- 1 pound pork bones
- 1 pound chicken feet
- 1 pound Chinese jinhua ham or bone-in Smithfield ham
- 4 dried shiitake mushrooms
- 6 dried scallops
- 4 green onions
- 4 quart cold water
Put all of the ingredients in a 10-quart stock pot and bring to a boil. Lower the heat to a simmer and cook, covered, for 4 hours. Along the way, replenish the water as necessary to maintain the original amount. Cool the stock. Strain it through a cheesecloth-lined colander into a large saucepan, discarding the solids. You should end up with 4 quarts of unsalted superior stock, ready to be used in a recipe or frozen for future uses.