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15 ingredients, 5 steps, cooking Pan Mee Soup

How are you my mother, now you can cook recipe Pan Mee Soup with 15 ingredients and 5 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 5 stages of easy cooking Pan Mee Soup.

Ingredients all Pan Mee Soup

1. You need 500 g : minced meat.
2. Prepare 1/2 cup : minced garlic.
3. Prepare 1/4 cup : dried chilies, sliced or chopped (if using flakes, try to find some with less seeds and more chili pieces).
4. Prepare 1/2 cup : minced onion.
5. Prepare 1/2 cup : sliced shiitake mushrooms (preferably dried & soaked overnight. Reserve soaking liquid).
6. You need 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. It’s 2 : anchovy/fish bouillon cubes.
9. You need 1/4 cup : vegetable oil.
10. It’s To taste : soy sauce.
11. It’s To taste : salt.
12. Prepare To taste : white pepper.
13. Prepare To taste : sugar.
14. Prepare : Optional: eggs/tofu.
15. You need : Egg/rice noodles.

If all cooking materials Pan Mee Soup it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Process Cooking 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
   
6. Finish and Enjoy.

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