BBQ Pork and Seaweed Macaroni Soup

BBQ Pork and Seaweed Macaroni Soup

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About this recipe: A delicious, yet hearty macaroni soup recipe. Macaroni is served with a bonito-flavoured soup stock, then topped with Chinese barbecued pork and finely sliced nori sheets.


Serves: 3 

  • 185g dried macaroni
  • Sauce:
  • 1 (50g) sachet bonito flavoured soup stock (dashi no moto)
  • 1 kiwi, peeled, diced
  • 3 tablespoons sugar
  • 150g sweetcorn
  • 5 crab or seafood sticks, diced
  • 6 pieces dried seaweed
  • 75g spring onions, chopped
  • 450g Chinese BBQ pork (char siu), sliced
  • 1 sheet nori (sushi seaweed sheet), finely sliced

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Bring a large saucepan of salted water to the boil. Cook the macaroni until al-dente, around 8-10 minutes. Cool under a running cold tap, drain and set aside.
  2. Heat the bonito flavoured soup stock, kiwi, sugar and enough water for the desired concentration over high heat. Add in the sweetcorn and crab sticks, allow to heat through, 1-2 minutes. Simmer for 5 minutes.
  3. Stir in the dried seaweed and macaroni and heat through, 1-2 minutes. Stir in the spring onions and adjust the seasoning accordingly.
  4. Divide the mixture into 2 bowls, top with sliced pork and pour over the soup. Garnish with finely chopped nori and serve hot.

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