Cooked Macaroni soup with Ham for a quick dinner over the weekend. This dish is really nostalgic locally because it’s something that most of us have had when we were kids. But somehow as we grew older, we don’t seem to fancy this dish that much anymore but it still remains as a core breakfast staple in the hearts of the people in Hong Kong.
And since I have some macaroni to clear, thought it’s time I re-kindle myself back with this dish. Instead of ham, you could also opt for shredded chicken breast meat which would be equally great and perhaps healthier too. But the ham added some savoriness to the soup which I thought made it more tasty.
Some of you asked me if I cooked my own chicken soup stock or whether I got those off from the shelves. Technically speaking, I have both. If I cooked my own soup stock, I would cook a huge batch of them and freeze the extra. But if I decide to do some last minute cooking and I simply do not have the time to thaw the soup, then I will use the store bought ones. The one which I’ve always used is from the Japanese brand Mizkan. They have a couple of different kinds of soup bases, and the ones which I used most commonly will be the pork and chicken.
So here’s sharing to sharing this really quick and fuss free Macaroni soup with ham recipe. And somehow while this dish reminds me of Hong Kong, I do hope that the situation there get better soon and I’ll be able to make a holiday trip there once again.