Pan Mee (Dry Noodle Soup)

Instructions

1. 1Place the 1 cup dried shiitake mushrooms in a heatproof bowl and cover them completely with 2 cups of hot water. Let the mushrooms soak for 30 minutes until they are fully softened. Once softened, drain the mushrooms, reserving the soaking liquid, and then slice them thinly into about 0.64 cm strips.
2. 2Bring a large pot, at least 6-quart capacity, of water to a rolling boil over high heat. Add the about 450 g egg noodles and cook for 3-5 minutes, or until they are tender but still firm to the bite. Drain the noodles thoroughly, then transfer them to a medium bowl and toss with the 1 tbsp sesame oil and the 1 tbsp dark soy sauce until evenly coated.
3. 3Heat an approximately 30 cm skillet over medium-high heat (400°F / 200°C). Add the about 450 g ground pork and cook for 5-7 minutes, breaking it up with a spoon, until it is browned and cooked through, reaching an internal temperature of 72°C. Add the 3 cloves minced garlic and 2 small minced shallots to the skillet and cook, stirring constantly, for 1 minute until they are fragrant.
4. 4Add the thinly sliced shiitake mushrooms, 3 tbsp soy sauce, and 1 cup water to the skillet with the pork mixture. Stir everything together, bring the mixture to a gentle simmer, then reduce the heat to medium-low (150°C). Cover the skillet and let it simmer for 15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have fully combined.
5. 5While the pork mixture simmers, pour the 6 cups vegetable broth into a medium saucepan. Add the 1 cup fried tofu cubes and bring the broth to a gentle simmer over medium heat (175°C). Let it heat through for at least 5 minutes, then stir in the 1 tsp chili flakes.
6. 6To serve, divide the prepared egg noodles evenly among four serving bowls. Spoon the pork and mushroom mixture over the noodles in each bowl. Sprinkle the 1/2 cup anchovy substitute over the top of the pork mixture in each bowl. Ladle the hot vegetable broth with tofu into a separate small bowl for each person, to be served on the side.

Substitutions

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