Preparation: 

Preparation time: 20 min

Cooking time: 15 min

Serving: 4

Ingredients:

• Kosher salt
• 2 cups elbow macaroni (about 10 ounces)
• 6 cups low-sodium chicken broth
• 1 teaspoon chicken bouillon powder
• 1/8 teaspoon ground white pepper, plus more if needed
• 1 cup frozen peas
• 1/2 teaspoon toasted sesame oil
• 1 tablespoon vegetable oil
• 4 large eggs
• 4 ounces deli-sliced ham, cut into bite-size strips

Instructions:

1. Bring a large saucepan of salted water to a boil. Boil the macaroni until fully cooked through (not al dente), about 3 minutes longer than the package instructions. Drain and set aside.
2. Meanwhile, combine the chicken broth, bouillon powder, white pepper, and 1 teaspoon salt in a medium saucepan and bring to a boil over high heat. Reduce to a simmer, then add the peas and sesame oil. Simmer until the peas are heated through, 2 to 3 minutes. Taste and add more salt and white pepper if needed. Stir in the boiled macaroni (see Cook’s Note).
3. Heat the vegetable oil in a large nonstick skillet over medium heat. Crack the eggs, spaced apart, into the skillet. Cook until the whites are set and the yolks are still runny 3 to 4 minutes. Sprinkle a little salt on top of the eggs.
4. Divide the soup among 4 bowls. Top each bowl with some ham and a fried egg.
5. Cook’s Note
6. If you’re not serving all the soup right away, don’t stir the cooked macaroni into the broth. Portion only the cooked macaroni you’ll be using into the bowl(s) and ladle the hot soup on top. Store any leftover macaroni separately from the soup.