Soup for breakfast? Absolutely! This easy-to-make (and kind of trashy) breakfast dish is such a staple in Hong Kong that not only is it found at every diner, you can order it at the local McDonald’s in the morning.

Basic macaroni soup typically comes with ham (the luncheon meat variety, never the thick-sliced Thanksgiving kind) or Spam (hence its trashy reputation) as well as a fried egg, but feel free to make it your own by adding vegetables like steamed broccoli or replace the ham with poached chicken. The broth is kept rather light since the ham is plenty salty, but you can also add a splash of sesame oil to punch up the savoury flavour.

I grew up eating macaroni soup and this has become my go-to for a quick and filling dinner that can be made in 15 minutes.

MacaroniSoup_sized

Ingredients:
1 cup dry elbow pasta
3 cups no salt-added chicken broth
1 tsp light soy sauce
2 slices black forest ham
1 egg

Directions:
1. In a pot, combine the chicken broth and the soy sauce to a boil. Add the pasta and cook until al dente.
2. Meanwhile in an oiled pan, fry the egg until the yolk is just slightly runny.
3. Pour the cooked pasta and broth into a bowl. Top with egg and ham slices. Serve immediately and pair with a cup of Hong Kong-style milk tea.

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.