Macaroni Soup

Name: Macaroni Soup (Ng Chaan Yook Tung Fun)
Yield: Makes 2 servings
Cuisine: Chinese
Ingredients: ½ tsp smoked paprika; 1 tsp salt; 2 Tbsp neutral oil; 2 garlic cloves, grated; 1 Tbsp maple syrup; ¼ small beet, roughly chopped and boiled in ½ cup [120 ml] water for 15 minutes, for color; 1 tsp dark soy sauce; 1 Tbsp tomato paste; ⅛ tsp toasted sesame oil; 2 tsp light soy sauce; Chopped scallions, Chinese parsley, or finely diced watermelon radish, for garnish (optional); Chopped scallions, Chinese parsley, or finely diced watermelon radish, for garnish (optional); ¼ cup [35 g] peas (optional); 1½ cups [165 g] macaroni; 2 cups [480 ml] Clear Stock or pasta water; 2 cups [480 ml] Clear Stock or pasta water; Chopped scallions, Chinese parsley, or finely diced watermelon radish, for garnish (optional); White pepper powder, for serving; 8 oz [230 g] firm or extra firm tofu, cut into ½ in [13 mm] slices; ¼ small beet, roughly chopped and boiled in ½ cup [120 ml] water for 15 minutes, for color; 8 oz [230 g] firm or extra firm tofu, cut into ½ in [13 mm] slices

Ng Chaan Yook Tung Fun

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Vibrant Hong Kong Table

By Christine Wong

Published 2024

About

Hongkongers always love a bowl of noodles, and this pasta and Spam soup makes for a melting pot of cultures in one comfort-filled bowl. This dish was created in the 1950s as an affordable hot meal and sustenance for factory workers and laborers. And, as simple as it is, it’s a popular breakfast that continues to be an important part of our culinary heritage.

Ingredients

Asia
Hong Kong (China)
Vegan
Breakfast
Pasta
Soup

Ingredients

Method