Ham and Macaroni Soup
also called fo teui tung fan · tong tung fan · 火腿通粉 · 湯通粉 · 餐肉通粉 · ham and macaroni soup · ham macaroni soup · macaroni in soup · macaroni soup
- Cha Chaan Teng
- serves 2
- recipe says 20 min
- Soups
Three ways to read this recipe
The table
| 3 cups(700 mL)chicken stock | warm the broth with the ham, 5 min | ladle the broth over the macaroni, egg alongside |
| 3 oz(85 g; cut in ribbons)sliced ham | ||
| 1/2 tspkosher salt | ||
| 1/4 tspwhite pepper | ||
| 4 oz(115 g)elbow macaroni | boil 8 min in its own water, drain | |
| 2 largeeggs | fry the eggs 3 min, whites set and yolks loose | |
| 1 Tbsneutral oil | ||
| 1(thinly sliced)scallion |
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
Pans and tools
1warm the broth with the ham, 5 min
2boil 8 min in its own water, drain
3fry the eggs 3 min, whites set and yolks loose
4ladle the broth over the macaroni, egg alongside
goes in with what steps 1, 2 and 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 8 min1 of 4 steps gives no time
- Needs you
- about 3 min
- If you get it wrong
- Narrow — the macaroni is boiled in its own water for a reason: cooked in the broth it sheds starch and the bowl comes out cloudy and thick
boil 8 min in its own water, drain
8 minwalk awayfrom the start
warm the broth with the ham, 5 min
5 minwalk awayfrom the start
fry the eggs 3 min, whites set and yolks loose
3 minneeds youfrom the start
ladle the broth over the macaroni, egg alongside
not timed8 min in
- needs you
- you can walk away
- never timed
You'll need frying pan · saucepan
Goes with
See how it is written
>> title: Ham and Macaroni Soup
>> category: Soups
>> tags: macaroni, ham, eggs, hong kong, breakfast, quick
>> counters: Cha Chaan Teng
>> aka: fo teui tung fan, tong tung fan, 火腿通粉, 湯通粉, 餐肉通粉, ham and macaroni soup, ham macaroni soup, macaroni in soup, macaroni soup
>> pairs-with: chicken-broth
>> servings: 2
>> time: 20 min
>> slack: narrow — the macaroni is boiled in its own water for a reason: cooked in the broth it sheds starch and the bowl comes out cloudy and thick
>> step: boil 8 min in its own water, drain
Boil @elbow macaroni{4%oz}(115 g) in a #saucepan{} of salted water for ~boil{8%min}, then drain it.
>> step: warm the broth with the ham, 5 min
Warm @chicken stock{3%cups}(700 mL) with @sliced ham{3%oz}(85 g; cut in ribbons), @kosher salt{1/2%tsp} and @white pepper{1/4%tsp} for ~simmer{5%min}.
>> step: fry the eggs 3 min, whites set and yolks loose
Fry @eggs{2%large} in @neutral oil{1%Tbs} in a #frying pan{} for ~fry{3%min}, until the whites are set and the yolks are still loose.
>> step: ladle the broth over the macaroni, egg alongside
Ladle @&(~2)ham broth{} over @&(~3)macaroni{} in two deep bowls, slide @&(~1)fried egg{} alongside rather than in, and scatter @scallion{1}(thinly sliced) over.