Hong Kong / Main dishes

Tomato macaroni soup

Name: Tomato macaroni soup
Prep time: 10 min
Cook time: 20 min
Yield: 2 portions
Cuisine: Hong Kong
Ingredients: 140 g dried macaroni; 300 g tomatoes, chopped; 600 ml vegetable stock; 1 tbsp tomato paste; 1 tsp neutral oil; 1 tsp sugar, optional; 1 spring onion, sliced

A vegetarian home adaptation of a Hong Kong café-style breakfast bowl.

Prep10 min

Cook20 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Boil macaroni according to the packet and drain.
Heat oil in a saucepan. Add tomatoes and tomato paste and cook until softened.
Add stock and simmer for 10 minutes. Taste before adding optional sugar; adjust salt if needed.
Add the macaroni, bring back to a simmer and divide between bowls. Finish with spring onion.

A little kitchen note

Cook pasta separately so it does not absorb all the broth. This version leaves out the usual meat toppings.

Allergen notes

Wheat; check stock. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 340 kcal
Protein: 11.8 g
Carbs: 64.5 g
Fat: 4.0 g
Fibre: 4.5 g
Total sugar: 10.1 g
Sodium: 917 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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