Pan Mee Soup with Egg
Makan Tengah Hari • Malaysia
How to Make Pan Mee Soup with Egg (Traditional & Healthy Version)
Pan Mee Soup with Egg is a beloved noodle soup in Malaysia, celebrated for its comforting flavors and wholesome ingredients. Originating from the multicultural heritage of Malaysia, Pan Mee is a staple in many homes and hawker stalls across the country. The dish features hand-torn wheat noodles, a clear vegetable broth fragrant with lemongrass and pandan, and a topping of soft-boiled egg, offering a balance of nutrition and taste. Malaysian cuisine is renowned for its harmony of flavors and the use of local ingredients like daun sup (Chinese celery), shiitake mushrooms, and sweet potatoes. Pan Mee Soup embodies this tradition, making it an ideal lunch option for vegetarians and those seeking a lighter meal. With its simple preparation and satisfying texture, Pan Mee Soup with Egg is a testament to Malaysia's culinary culture, blending Chinese influences with local Malay herbs and vegetables. The soup is not only healthy but also adaptable, making it a favorite among health-conscious Malaysians.
Bahan-bahan(untuk 1 medium bowl per person)
- 1 cup Wheat flour (for hand-torn pan mee noodles)
- 2 Egg (Grade A, local farm)
- 1 1/2 cups Water (for noodle dough and soup)
- 4 cups Vegetable broth (homemade or low-sodium)
- 2 tbsp Daun sup (Chinese celery, chopped)
- 4 Shiitake mushrooms (soaked and sliced)
- 1 cup Sweet potato leaves (local sayur, roughly chopped)
- 1 Pandan leaf (knotted, for fragrance)
- 1 stalk Lemongrass (bruised)
- 2 cloves Garlic (minced)
- 1 tbsp Soy sauce (light)
- 1/4 tsp White pepper (freshly ground)
- to taste Salt (sea salt preferred)
- 1 tbsp Cooking oil (canola or vegetable)
Arahan
- 1
Prepare the pan mee noodle dough by mixing wheat flour and a pinch of salt. Gradually add water and knead until smooth. Rest dough for 10 minutes.
10 minutes
Resting the dough ensures softer noodles.
- 2
Tear dough into thin, irregular pieces for traditional pan mee style. Dust with flour to prevent sticking.
5 minutes
Hand-torn noodles give an authentic texture.
- 3
In a pot, heat cooking oil and sauté garlic until fragrant. Add sliced shiitake mushrooms and cook for 2 minutes.
3 minutes
Do not burn garlic; it enhances the soup's aroma.
- 4
Add vegetable broth, pandan leaf, lemongrass, and soy sauce. Bring to a gentle boil. Simmer for 10 minutes.
10 minutes
Simmering with pandan and lemongrass infuses Malaysian flavor.
Kenapa hidangan ini sihat
This dish is a healthy choice due to its low-calorie, high-nutrient ingredients. The homemade noodles are portion-controlled, and the soup base uses fresh local herbs without artificial additives. The inclusion of leafy greens and mushrooms increases fiber and micronutrients, while soft-boiled eggs supply quality protein, making it ideal for weight management and overall wellness.
Pan Mee Soup with Egg is rich in protein from eggs, dietary fiber from sweet potato leaves, and essential vitamins such as B vitamins and vitamin A. The use of fresh vegetables and mushrooms provides minerals like potassium and magnesium, supporting heart and bone health. Low in saturated fat and free from animal meat, this soup fits vegetarian diets and offers balanced macros for sustained energy.
Petua
- 💡Tip 1: Use fresh pandan leaf for authentic aroma.
- 💡Tip 2: Soft-boil eggs for creamy yolk and extra protein.
- 💡Tip 3: Tear noodles by hand for rustic Malaysian charm.
Penyimpanan & hidangan
Store leftover soup and noodles separately in airtight containers in the fridge for up to 2 days. Reheat soup gently and add noodles just before serving to maintain texture. Eggs are best boiled fresh.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 400.0 kcal |
