[PAN MEE Noodle Soup]🤤✨

INGREDIENTS (1 Serv)
- 1 serving PinXin Homemade Noodle

[Broth]
- 4 heads dried shiitake mushroom, soaked in 2 cups filtered water
- 1 tbsp dong cai (preserved Tientsin cabbage), soaked & rinsed
- 1 dash soy sauce
- cooking oil
- salt to taste
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[Minced no-meat]
- 4 fresh shiitake mushroom, roughly chopped
- 1 handful enoki mushroom, removed roots
- 1 tbsp minced garlic
- 1/2 tsp soy sauce
- 1/4 tsp dark soy sauce
- 1/4 tsp agave syrup
- 1/4 vegetarian oyster sauce
- 1/4 water
- 1 dash sesame oil
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[Garnish]
Cilantro, lime, goji berries
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STEPS:
1️⃣Remove the soaked mushroom from water, squeeze and slice into thin stripes. Save the water to make broth.
2️⃣In a pan, heat up about 2 tbsp of oil. Sauté mushroom stripes until crispy & browned.
3️⃣Add the mushroom water and dong cai. Cover the lid and simmer for 10-15mins over medium heat.
4️⃣Bring a lot of water to boil, cook noodle until desired softness. Drain and rinse twice. Set aside.
5️⃣In a pan or wok, heat up 2 tbsp of oil. Sauté garlic, fresh chopped mushroom and enoki mushroom for 1 minutes.
6️⃣Add all the seasoning except sesame oil. Mix well then add water and let it simmers for 3-4 minutes over low heat.
7️⃣Turn off the heat of the broth, add a soy sauce and salt to taste.
8️⃣Turn off the heat of the minced no-meat, add sesame oil and mix.
9️⃣In a bowl, transfer noodle, pour the broth into it and finally top it with minced no-meat.
🔟Garnish as you prefer and enjoy! I like to serve my pan mee with PinXin Zesty Chili!

Enjoy! 💕🤤