Hong Kong Style Spam & Egg Macaroni Soup

• 100g macaroni elbows
• 50g spam, sliced into thick slices
• 1 egg
• deep fried onions
• Chiu Chow chilli oil
• 2 tablespoons vegetable oil
• 1 spring onion to garnish
• ½ a gem lettuce, sliced in half lengthways

The Stock

• ½ thumb-size piece of ginger, peeled and sliced
• 2 spring onions, roughly chopped
• 2-3 cloves of garlic, bashed, skin on
• 1 litre fresh chicken stock
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce

Slice the ginger, and roughly chop the spring onions. Bash the garlic, but leave the skin on. Slice the spam into 2-3 cm slices. Cut the lettuce lengthwise.

Slice small rings of spring onion for garnish later on.

Cook the macaroni as per the packet instructions, drain and set to the side for later.

Fry the spring onion, garlic and ginger on medium heat until they start to go golden brown, stirring occasionally. Pour the chicken stock, light soy sauce and oyster sauce on top of the base ingredients and bring to a boil. Once boiling, turn the heat down leave to simmer for at least 30 minutes.

Next, heat a tablespoon of vegetable oil in a small frying pan to medium heat. Pan fry the slices of spam until golden and crispy, then set aside for later.

Lastly, keep the frying pan on a medium heat and fry the egg, until the bottom is crisp. 

Serve the macaroni in a deep bowl, add the spam slices, top with the crispy fried egg, some spring onion rings and deep fried onions to garnish. Pour 2-3 ladles of soup over the top to finish and serve!