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Pan Mee Soup
Pan Mee Soup

Before you jump to Pan Mee Soup recipe, you may want to read this short interesting healthy tips about Below Are A Few Basic Reasons Why Consuming Apples Is Good.

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We hope you got insight from reading it, now let’s go back to pan mee soup recipe. You can have pan mee soup using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Pan Mee Soup:
  1. You need 500 g minced meat
  2. You need 1/2 cup minced garlic
  3. Use 1/4 cup dried chilies, sliced or chopped (if using flakes, try to find some with less seeds and more chili pieces)
  4. Provide 1/2 cup minced onion
  5. Take 1/2 cup sliced shiitake mushrooms (preferably dried & soaked overnight. Reserve soaking liquid)
  6. Prepare 1/2 cup dried anchovies (I prefer to grind up the anchovies using a food processor. If not available, you can replace it with some fried bacon. Please adjust salt content accordingly)
  7. Take 2 cups pucuk manis (can be substituted with baby/round spinach)
  8. Provide 2 anchovy/fish bouillon cubes
  9. Provide 1/4 cup vegetable oil
  10. Take To taste soy sauce
  11. Provide To taste salt
  12. You need To taste white pepper
  13. Take To taste sugar
  14. Use Optional: eggs/tofu
  15. Prepare Egg/rice noodles
Instructions to make Pan Mee Soup:
  1. Heat 2-3 tbsp of the oil in a soup pot. Stir fry 2 tbsp of garlic until fragrant then add the minced meat and 1/2 the anchovies. Sauté until cooked then add the mushrooms. Cook for 5-6 minutes until the meat is slightly browned. Season well with soy sauce and white pepper. You can add a few tablespoons of water/the soaking liquid from the mushrooms if it gets too dry. Remove all but 1/4 cup of the mixture and set aside.
  2. In the pot with the remaining 1/4 cup of the mixture, add the bouillon cubes & 6 cups of water (you can also use the mushroom soaking liquid & top up water to get 6 cups). Allow the water to come to a boil and add spinach / pucuk manis. Cook for a few minutes until the color changes to a darker green, then turn off the heat and season the soup.
  3. In a separate pan, heat the remaining oil. It’s ok if it seems like a lot. Once hot,sauté onions and remaining anchovies and garlic until browned and slightly crispy. Add chili and sauté for a few minutes. Be prepared for the chili to make you cough! Season with soy sauce/salt/white pepper and sugar, if desired.
  4. To serve SOUP VERSION: you can either boil all the noodles in a separate pot and eat all immediately or ladle some of the soup into a separate smaller pot and boil them in individual servings. Boil the noodles in the soup and add an egg/some tofu to poach in once the noodles are almost done. Ladle the minced meat/chili on top as desired
  5. To serve DRY version: boil the noodles separately and once cooked, immediately mix with the toppings - minced meat & chili. You can poach an egg and add it on top

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