By Jessica B. •
9 min read
Hong Kong Tomato Macaroni Soup is a heartwarming dish that perfectly blends comfort and nostalgia. This delightful soup features tender macaroni, savory hot dogs, and mixed vegetables all swimming in a rich tomato chicken broth. It’s a staple in Hong Kong-style cafés, known as cha chaan teng, where it’s often enjoyed for brunch or lunch.
What makes this soup unique is the way the macaroni is cooked. Instead of the typical al dente texture, it’s intentionally overcooked, allowing it to soak up the flavors of the broth. This dish reflects Hong Kong’s culinary history, where Western influences were embraced and reimagined with local ingredients. Ready in just 15 minutes, this easy recipe is perfect for a quick meal that warms both the body and soul.
Ingredients & Substitutes
For my Hong Kong Tomato Macaroni Soup, I gather the following ingredients to create a flavorful and satisfying dish that bursts with comfort. Here’s what I use along with some effective substitutes:
Main Ingredients
- Macaroni: 1 cup of elbow macaroni (or any small pasta shape such as ditalini or shell)
- Tomato Sauce: 1 cup of canned tomato sauce (substitute with crushed tomatoes or fresh diced tomatoes, but adjust cooking time)
- Chicken Broth: 4 cups of chicken broth (use vegetable broth or water for a vegetarian alternative)
- Hot Dogs: 2 hot dogs, sliced (swap with turkey or plant-based hot dogs for a healthier or vegetarian option)
- Mixed Vegetables: 1 cup of frozen mixed vegetables (fresh vegetables like carrots or peas can be used if preferred)
- Salt: 1 teaspoon (adjust to taste; I use low-sodium options when possible)
- Sugar: 1 teaspoon (pure cane sugar or honey can be used to balance acidity)
- Black Pepper: ½ teaspoon (freshly ground black pepper adds best flavor; substitute with white pepper for a different flavor profile)
- Green Onions: 2 green onions, sliced (optional garnish; can replace with chives for a milder flavor)
- Cheese: Grated cheddar cheese (use mozzarella for a lighter option)
- Chili Oil: Drizzle for a spicy kick (omit for a milder taste)
In preparing my dish, I ensure all the ingredients are prepped and ready to combine, which will make the cooking process even smoother. The variety of substitutes allows flexibility based on availability and personal preference, ensuring that everyone can enjoy this warm and comforting recipe.
Expert Tips
- Choose the Right Macaroni
I recommend using elbow macaroni as it cooks quickly and absorbs the broth perfectly. If you prefer a different type of pasta like shell or penne, feel free to experiment. - Enhance the Broth Flavor
For a richer flavor, I often add a splash of soy sauce or worcestershire sauce to the chicken broth. This adds depth to the tomato base and enhances the overall taste of the soup. - Customize Your Vegetables
I enjoy throwing in a variety of veggies such as carrots, peas, or corn based on what I have on hand. Fresh vegetables not only add color but also boost the nutritional value of the dish. - Adjust the Level of Spice
If you like a bit of heat in your soup, I suggest adding a touch of chili oil or red pepper flakes. Start with a small amount and adjust according to your spice tolerance. - Don’t Skimp on Cheese
Topping my soup with shredded cheese adds a wonderful creaminess. Cheese varieties like cheddar or mozzarella melt beautifully in the hot broth, enhancing the comfort factor. - Serve with Fresh Herbs
I find that garnishing my soup with chopped green onions or fresh basil brightens the dish with fresh flavors. Adding herbs just before serving elevates the overall taste. - Make It Ahead
This soup is perfect for meal prep. I like to make a larger batch and store it in the fridge for up to three days. The flavors develop even more as it sits. - Reheating Tips
When reheating, I add a splash of water or additional broth to maintain the desired consistency. Microwaving works well for quick lunches, while the stovetop is great for even heating.
These tips help me create the perfect bowl of Hong Kong Tomato Macaroni Soup every time, ensuring a comforting and satisfying experience.
Instructions
- Prepare the Ingredients: Gather all ingredients before starting. Measure 1 cup of elbow macaroni 1 can (15 ounces) of tomato sauce 4 cups of chicken broth or vegetable broth 2 sliced hot dogs 1 cup of mixed vegetables (like peas and carrots) 1/2 teaspoon of salt 1/2 teaspoon of sugar 1/4 teaspoon of black pepper 2 green onions (sliced) Optional toppings: shredded cheese and chili oil.
- Cook the Macaroni: In a large pot, bring 4 cups of water to a boil. Add the elbow macaroni and let it cook for approximately 8 to 10 minutes. Ensure it is overcooked for optimal broth absorption. Drain the macaroni and set it aside.
- Prepare the Soup Base: In the same pot, pour in the chicken broth or vegetable broth. Stir in the canned tomato sauce and bring the mixture to a simmer over medium heat.
- Add Hot Dogs and Vegetables: Once the broth is simmering, add the sliced hot dogs and mixed vegetables to the pot. Cook for about 3 to 4 minutes until the vegetables are tender.
- Season the Soup: Stir in the salt sugar and black pepper. Taste and adjust seasoning if necessary. For extra flavor, add a splash of soy sauce or Worcestershire sauce if desired.
- Combine Macaroni and Soup: Return the cooked macaroni to the pot. Stir well to combine all ingredients. Allow the soup to simmer for an additional 1 to 2 minutes so the macaroni absorbs more of the broth flavor.
- Serve the Soup: Ladle the Hong Kong Tomato Macaroni Soup into bowls. Garnish with sliced green onions shredded cheese and a drizzle of chili oil for added taste.
- Storage: If you have leftovers store the soup in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain its creamy texture.
Storage
To keep my Hong Kong Tomato Macaroni Soup fresh and delicious, I follow a few simple storage steps. After cooking, I let the soup cool down to room temperature. This prevents condensation from forming inside the storage container, which could make the soup watery.
Once cooled, I transfer the soup into an airtight container. It’s essential to store the soup in portions, making it easy to reheat only what I need later. I always label the container with the date, ensuring I keep track of how long it has been stored.
I can keep the soup in the refrigerator for up to three days. If I want to extend its shelf life, I freeze the soup. To do this, I let it cool completely, then place it in freezer-safe containers or heavy-duty freezer bags. I make sure to leave some space at the top of the container, as the soup will expand when frozen. The soup can be stored in the freezer for up to three months.
When it’s time to enjoy the leftovers, I prefer to thaw the soup in the refrigerator overnight. If I’m short on time, I can also defrost it in the microwave using the defrost setting. Once thawed, I gently reheat the soup on the stovetop over low heat, stirring occasionally to maintain its creamy, comforting texture. If I notice the soup has thickened after storage, I add a splash of chicken broth or water to restore its desired consistency before serving.
Hong Kong Tomato Macaroni Soup Ready in 15 Minutes
Ingredients
- 1 cup elbow macaroni
- 1 can (15 oz) tomato sauce
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 sliced hot dogs (or turkey/plant-based alternatives)
- 1 cup mixed vegetables (frozen or fresh)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon black pepper (adjust to taste)
- 2 green onions, chopped (for garnish)
- Shredded cheese (for serving, optional)
- Chili oil (for serving, optional)
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add 1 cup of elbow macaroni and cook until overdone, about 12-14 minutes. Drain and set aside. Overcooking the macaroni allows it to absorb more flavors from the broth.
- Prepare the Soup Base: In a large pot over medium heat, combine 4 cups of chicken broth and 1 can of tomato sauce. Stir well to mix. Allow it to come to a gentle simmer.
- Add Hot Dogs and Vegetables: Add the sliced hot dogs and 1 cup of mixed vegetables to the broth. Cook for about 5-7 minutes or until the vegetables are tender. You can use whatever mixed vegetables you have on hand.
- Season the Soup: Stir in 1 teaspoon of salt, 1 teaspoon of sugar (if using), and 1/2 teaspoon of black pepper. Adjust the seasoning to your taste. If you want to enhance the flavor, consider adding a splash of soy sauce or Worcestershire sauce.
- Combine the Macaroni and Serve: Once the vegetables are tender and the soup is seasoned to your liking, add the cooked macaroni to the pot. Stir to combine everything and heat through for another 2-3 minutes.
- Garnish and Enjoy: Ladle the soup into bowls and garnish with chopped green onions, shredded cheese, and a drizzle of chili oil if desired.
- Cool the soup to room temperature before transferring it to an airtight container.
- It can be stored in the fridge for up to three days or frozen for up to three months.
- When reheating, thaw in the refrigerator overnight or use the microwave. Reheat gently on the stovetop, adding a splash of broth or water if the soup thickens.
Nutrition
I hope you’re inspired to try making Hong Kong Tomato Macaroni Soup at home. This dish not only warms the soul but also brings a taste of Hong Kong’s vibrant culinary scene right to your kitchen. Whether you’re enjoying it for brunch or a cozy dinner, the flexibility of the recipe allows you to make it your own.
I’d love to hear about your experiences with this comforting soup. Did you try any unique twists or substitutions? Share your thoughts in the comments below. Let’s keep the conversation going and celebrate the joy of cooking together!
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