Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, pan mee soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Pan Mee Soup is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Pan Mee Soup is something that I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Pan Mee Soup:

1. Get 500 g minced meat
2. Take 1/2 cup minced garlic
3. Make ready 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. Make ready 1/2 cup sliced shiitake mushrooms (preferably dried & soaked overnight. Reserve soaking liquid)
6. Take 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. Make ready 2 cups pucuk manis (can be substituted with baby/round spinach)
8. Make ready 2 anchovy/fish bouillon cubes
9. Get 1/4 cup vegetable oil
10. Get To taste soy sauce
11. Prepare To taste salt
12. Get To taste white pepper
13. Make ready To taste sugar
14. Get 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
6. Ready to serve and ENJOY!

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