Hong Kong Tomato Macaroni Soup Ready in 15 Minutes
A delicious and comforting macaroni dish served in a savory tomato broth with hot dogs, mixed vegetables, potatoes, and a fried egg. This easy Hong Kong-style tomato macaroni soup comes together in just 15 minutes with simple ingredients!
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
Calories: 864kcalCarbohydrates: 140gProtein: 37gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 222mgSodium: 1.935mgPotassium: 1.39mgFiber: 11gSugar: 11gVitamin A: 5.492IUVitamin C: 32mgCalcium: 130mgIron: 7mg