Traditionally, this dish is made with macaroni and is a popular breakfast item at Hong Kong style cafes. Unfortunately, I did not have any macaroni at home so I settled for penne. I also did not have peas and corn, which is generally what is also included in this dish, and decided to substitute it with some mushrooms. Nevertheless, I find this pasta soup very comforting and extremely easy to make.
INGREDIENTS:
1 1/2 cup Penne (or any type of pasta)
2 cans Chicken Stock
1/2 cup Water
1/2 lb. Ham (cut into small pieces)
1 cup Mushrooms
Salt, to taste
Pepper, to taste
2 tsp. Sesame Oil
DIRECTIONS:
Cook the penne according to the package instructions. Drain well and set aside.
Use a large pot, add chicken stock and water. Bring it to a boil. Add macaroni, ham, and mushrooms. When it comes to a boil again, season with salt and pepper.
Drizzle a bit of sesame oil on top. Serve in individual bowls topped with a fried egg (optional).
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