Hong Kong Macaroni Soup with Ham

Ingredients

• 150g dried macaroni
• 1.2 litres chicken stock
• 4 slices honey-baked ham, about 100g
• 100g tinned sweetcorn, drained
• 2 eggs
• 15g butter
• 2 spring onions
• 1/2 tsp ground white pepper
• Salt, to taste
• Buttered toast, to serve

Before you cook

• Shred the ham into thick strips with your fingers.
• Slice the spring onions thinly.
• Measure out the stock and have the sweetcorn drained and ready.

Steps

1. Bring a pan of unsalted water to the boil.
2. Add the macaroni and cook for 7 minutes, until just tender.
3. Drain the macaroni and rinse it briefly under cold water so it stops cooking.
4. Pour the stock into a clean saucepan and bring it to a gentle simmer.
5. Add the sweetcorn and the shredded ham and warm them through for 2 minutes.
6. Season the broth with white pepper and a little salt.
7. Divide the macaroni between two deep bowls.
8. Ladle the hot broth, ham and corn over the top.
9. Melt the butter in a frying pan over medium heat.
10. Crack in the eggs and fry for 2 minutes, until the whites set and the yolks still run.
11. Slide one fried egg onto each bowl.
12. Scatter over the spring onions and serve with buttered toast.