Recipe of Award-winning Pan Mee Soup

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pan mee soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Pan Mee Soup is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Pan Mee Soup is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook pan mee soup using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pan Mee Soup:

1. Prepare 500 g minced meat
2. Prepare 1/2 cup minced garlic
3. Get 1/4 cup dried chilies, sliced or chopped (if using flakes, try to find some with less seeds and more chili pieces)
4. Make ready 1/2 cup minced onion
5. Get 1/2 cup sliced shiitake mushrooms (preferably dried & soaked overnight. Reserve soaking liquid)
6. Make ready 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. Prepare 2 cups pucuk manis (can be substituted with baby/round spinach)
8. Make ready 2 anchovy/fish bouillon cubes
9. Make ready 1/4 cup vegetable oil
10. Prepare To taste soy sauce
11. Prepare To taste salt
12. Make ready To taste white pepper
13. Get To taste sugar
14. Get Optional: eggs/tofu
15. Get 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

So that is going to wrap this up with this special food pan mee soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!