How to Cook Perfect Pan Mee Soup

Pan Mee Soup.

You can have Pan Mee Soup using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pan Mee Soup

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

Pan Mee Soup instructions

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.

Easiest Way to Cook Yummy Egg Misua Noodles Soup

Egg Misua Noodles Soup.

You can have Egg Misua Noodles Soup using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Egg Misua Noodles Soup

1. You need 150 gr of misua noodles.
2. Prepare 150 gr of boneless chicken meat, diced, boiled, set aside the chicken broth, strained the broth.
3. You need 2 of eggs, beaten.
4. You need 100 gr of baby bok choy, halved, washed.
5. You need 1 of carrot, julienned.
6. Prepare 3 cloves of garlic, minced.
7. It's 1 Tbsp of vegetable oil.
8. Prepare 1/2 Tbsp of salt or to taste.
9. Prepare 1/4 tsp of white pepper powder or to taste.
10. You need 1/2 tsp of mushroom bouillon.
11. It's 1 of lt chicken broth.
12. It's 2 stalks of green onions, diagonally cut.
13. You need 1 tsp of sesame oil.

Egg Misua Noodles Soup step by step

1. Heat the vegetable oil. Sauté garlic until fragrant..
2. Add chicken meat and chicken stock. Season with salt, white pepper powder, and mushroom bouillon. Cook until boiling..
3. Add carrot dan baby bok choy. Keep cooking until the vegetables are half cooked..
4. Add misua noodles. Continue cooking until misua is soft (more or less 2-3 minutes)..
5. Lower the heat. Stir the broth, in a slow stream pour in eggs. Check the taste..
6. Add sesame oil and green onions right before it’s removed from the heat. Serve warm. Yum! 😋.