youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Guest recipes Recipe search

Pea Egg-Drop Macaroni Soup

by , featured in Tenderheart
Published by Alfred A. Knopf
Print me

Introduction

My love for macaroni soup runs deep. It’s an evocative dish, a reminder of my mother’s devotion to cooking hearty breakfasts every morning and the quick lunches we would share when it was just the two of us at home. It is also a dish that captures her time in Hong Kong, where she lived for several years before her passage to Australia was made possible. Macaroni soup is the quintessential breakfast served in Hong Kong’s cha chaan teng (this translates to “tea restaurants”), where eclectic Asian-style Western meals are served. It comes with a variety of toppings, including thick slices of ham, often with a fried egg on top. Some versions feature a tomato-based soup (there’s a recipe in my book To Asia, With Love). My mother’s version is simple: macaroni swimming in a stock made with chicken bouillon cubes, dotted with frozen three-vegetable mix (peas, corn and carrot) and cubes of Spam, topped with Maggi seasoning sauce (of course). I adore the sweet, plump peas in this version, which pop with each spoonful of macaroni and soup. I’ve added an egg drop here, which not only thickens the broth, but adds a richer finish. However, it’s fine without it or if you want to go vegan.

My love for macaroni soup runs deep. It’s an evocative dish, a reminder of my mother’s devotion to cooking hearty breakfasts every morning and the quick lunches we would share when it was just the two of us at home. It is also a dish that captures her time in Hong Kong, where she lived for several years before her passage to Australia was made possible. Macaroni soup is the quintessential breakfast served in Hong Kong’s cha chaan teng (this translates to “tea restaurants”), where eclectic Asian-style Western meals are served. It comes with a variety of toppings, including thick slices of ham, often with a fried egg on top. Some versions feature a tomato-based soup (there’s a recipe in my book To Asia, With Love). My mother’s version is simple: macaroni swimming in a stock made with chicken bouillon cubes, dotted with frozen three-vegetable mix (peas, corn and carrot) and cubes of Spam, topped with Maggi seasoning sauce (of course). I adore the sweet, plump peas in this version, which pop with each spoonful of macaroni and soup. I’ve added an egg drop here, which not only thickens the broth, but adds a richer finish. However, it’s fine without it or if you want to go vegan.

Image of Hetty Lui McKinnon's Pea Egg-Drop Macaroni Soup
Photo by Hetty Lui McKinnon

Ingredients

Serves: 4

Metric Cups
  • 2 cups elbow macaroni or other small pasta
  • 4 teaspoons toasted Asian sesame oil
  • 1 inch piece of ginger (peeled and finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 6⅓ cups vegetable broth
  • 4 large eggs
  • sea salt and white pepper
  • 2¼ cups frozen peas thawed (or use fresh)
  • 2 green onions (finely chopped)
  • 200 grams elbow macaroni or other small pasta
  • 4 teaspoons toasted sesame oil
  • 2½ centimetres piece of ginger (peeled and finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 1½ litres vegetable stock
  • 4 large eggs
  • sea salt and white pepper
  • 300 grams frozen peas thawed (or use fresh)
  • 2 spring onions (finely chopped)

Method

Pea Egg-Drop Macaroni Soup is a guest recipe by Hetty Lui McKinnon so we are not able to answer questions regarding this recipe

  1. Bring a saucepan of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Drain and refresh in cold water. Leave to drain.
  2. Heat a large saucepan over medium heat. Add the sesame oil, ginger and garlic and stir for 30–60 seconds, until fragrant. Pour the stock into the pan, increase the heat to medium high and bring to a boil.
  3. Meanwhile, break the eggs into a spouted measuring cup or a bowl with a spout. Season with about ½ teaspoon of sea salt and a pinch of white pepper. Whisk well.
  4. Once the broth is boiling, season with sea salt and a little white pepper. When you are happy with the seasoning, add the pasta and peas and increase the heat to high. When the broth comes to a boil again, very slowly trickle the egg into the soup (no need to stir). Cook the egg until set, which should take 30–60 seconds.
  5. Ladle the soup into bowls and top with the green onion and whatever optional toppings you prefer.
  1. Bring a saucepan of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Drain and refresh in cold water. Leave to drain.
  2. Heat a large saucepan over medium heat. Add the sesame oil, ginger and garlic and stir for 30–60 seconds, until fragrant. Pour the stock into the pan, increase the heat to medium high and bring to a boil.
  3. Meanwhile, break the eggs into a spouted measuring cup or a bowl with a spout. Season with about ½ teaspoon of sea salt and a pinch of white pepper. Whisk well.
  4. Once the broth is boiling, season with sea salt and a little white pepper. When you are happy with the seasoning, add the pasta and peas and increase the heat to high. When the broth comes to a boil again, very slowly trickle the egg into the soup (no need to stir). Cook the egg until set, which should take 30–60 seconds.
  5. Ladle the soup into bowls and top with the spring onion and whatever optional toppings you prefer.

Additional Information

For gluten-free: use gluten-free pasta
Veganize: omit the eggs
Vegetable swap: use carrot or corn instead of peas

For gluten-free: use gluten-free pasta
Veganize: omit the eggs
Vegetable swap: use carrot or corn instead of peas

Tell us what you think

Cosy Supper Stir Fry