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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash and cut 1/2 carrot (130g), 2 stalks of celery (180g), and 1/2 onion (140g) into large chunks. Do not chop too fine as they are used to brew vegetable broth.
Watch out
Carrots are firm
hold the knife and carrot securely while chopping to prevent slipping and injury
Add 900ml water to a pot and bring to a rolling boil over high heat. Add the carrot, celery, and onion. Boil over medium heat for 10 minutes, then turn to low heat for 40 minutes. Turn off heat, keep lid closed, and steep for at least 1 hour (or overnight).
local_fire_departmentMedium heat for 10 mins, then low heat for 40 minsWatch out
Do not open the pot lid while steeping off heat
keeping it sealed traps heat to prevent spoilage and extracts sweetness
Strain out all vegetable solids using a mesh strainer, leaving clear vegetable stock. Add 1 can (300g) cream of chicken soup and stir well. Bring to a boil over medium-high heat, then turn to low heat, add 0.5 tsp salt and mix well. Keep warm over low heat.
local_fire_departmentMedium-high heat to boil, then low heat to season and keep warmWatch out
Season the soup slightly saltier than drinking soup, as adding unseasoned macaroni will dilute the flavour.
Slice 4 pieces of ham into thin strips. Crack 2 eggs into a small bowl, add 0.25 tsp salt, and beat thoroughly with chopsticks until smooth.
Watch out
Beat the egg whites completely into the yolks so the scrambled eggs cook evenly and smoothly.
Use oven mitts or tongs when taking out the toast; never touch the hot tray with bare hands.
Place 2 slices of white bread on baking paper in the top rack of a toaster oven. Bake at 200°C for 5 minutes without preheating until golden and crispy.
local_fire_departmentBake at 200°C for 5 minsWatch out
Oven power varies
watch closely during the last minute to prevent the toast from burning
Bring a deep pot of water to a boil, add 0.25 tsp salt. Add 200g quick-serve macaroni and cook over high heat for 2 minutes 30 seconds (30 seconds less than package instructions for al dente texture). Drain immediately and transfer into bowls.
local_fire_departmentMedium-high heat for 2 mins 30 secsWatch out
Stir the macaroni immediately after adding to boiling water to prevent pieces from sticking together or to the bottom.
Keep the pot boiling. Place 40g mixed vegetables in a spider strainer and submerge in boiling water for 30 seconds. Lift, drain well, and place on top of the macaroni in the bowl.
local_fire_departmentHigh heat blanch for 30 secsWatch out
Blanching removes freezer smell
do not overcook or the peas will lose their skins and turn mushy
Heat 1 tbsp cooking oil in a skillet over medium-high heat until hot. Pour in the egg mixture and immediately push from edges to center with a spatula until soft and creamy. Remove from heat, plate next to the toast, and optionally top with 1 tsp black truffle paste.
local_fire_departmentMedium-high heat, push-scramble until soft-setWatch out
Ensure the pan is hot before adding eggs
scramble quickly and remove from heat when 80% set to prevent overcooking
Ladle hot soup carefully to avoid splashing and burns.
Arrange the sliced ham strips neatly on top of the macaroni and mixed vegetables. Ladle the boiling cream soup base into the bowl until the macaroni is submerged. Serve hot alongside the scrambled eggs and toast.
Watch out
The soup base must be piping hot when poured over so it warms the raw ham strips and releases their savory aroma.
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