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Recipe details are AI-generated from the video and may contain errors — for reference only.
Be careful when handling boiling water and steam to avoid scalds.
Bring water to a boil in a pot, add 250g macaroni, and cook over high heat for 7 minutes (cook 1-2 minutes longer if you prefer softer macaroni) until tender.
local_fire_departmentHigh heat, about 7 minutesWatch out
Stir occasionally while boiling macaroni, otherwise it will stick to the bottom of the pot.
Pour the cooked macaroni into a colander, rinse thoroughly with cold running water to stop cooking and remove starch, then drain well.
Watch out
Drain the macaroni completely, otherwise leftover water will dilute the soup flavor later.
Blanch 120g mixed vegetables in boiling water for about 1 minute to remove freezer smell, then drain.
local_fire_departmentHigh heat, about 1 minuteWatch out
Blanching should be brief, otherwise vegetables will lose color and turn mushy.
Combine 500ml chicken broth and 500ml water in a saucepan, and bring to a boil over high heat.
local_fire_departmentHigh heat, about 3 minutesWatch out
Keep an eye on the broth when boiling to prevent overflow.
Once the soup boils, add 250g drained macaroni, 120g mixed vegetables, and 200g ham strips. Stir gently and bring back to a boil.
local_fire_departmentHigh heat, about 2 minutesWatch out
Stir gently after adding ingredients to prevent macaroni from clumping together.
Add 1 tsp mixed seasoning salute, stir well to infuse flavor, turn off heat, ladle into a bowl, and serve hot.
Watch out
Turn off heat once spices are stirred in
overcooking will dull the herb aroma
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