Beet Vegetarian Pan Mee Soup

Beet Vegetarian Pan Mee Soup

Pucuk Manis contains high amount of bioactive antioxidants, including phenolic compounds, carotenoids and anthocyanins that could help with anti-aging, inhibit oxidative stress and prevent onset of several chronic diseases. 

Yield: 3-4 servings
Preparation time: 4 hours
Cooking time: 30 minutes 

For soup:
4 litres purified water

1 medium jicama (sengkuang)
1 medium carrot, peeled, cut into chunks
2 tablespoons Biogreen O’Kid High Protein Organic Soya Milk Powder
2 teaspoons Biogreen G Seasoning Powder
Biogreen New Zealand Ocean Balance Sea Salt, to taste
Black pepper, to taste 

For Pan Mee:
1 medium-sized beet, peeled, diced

120ml purified water
2 cups all-purpose flour
1 teaspoon Biogreen New Zealand Ocean Balance Sea Salt
1 tablespoon Biogreen 100% Organic Virgin Coconut Oil
2 tablespoons Biogreen Pink Lady Oatmilk 

For side dishes:
150g pucuk manis (Cekur manis)

4-5 pieces dried shiitake mushrooms, soaked, sliced
2 pieces black fungus, soaked, sliced
1 garlic clove, minced
1 tablespoon Biogreen Organic Blackstrap Molasses
A drizzle of sesame oil
2 pieces oyster mushroom, cut into thin strips
1 tablespoon Biogreen 100% Organic Virgin Coconut Oil
2 pieces bird eye chilies (optional)
1 tablespoon soy sauce (optional) 

Preparation Method:-
1. Add all soup base ingredients into boiling water and cook for 20 minutes.
2. Turn to low heat and simmer for at least 2-3 hours.
3. Heat sesame oil in a pan, sauté shiitake mushrooms, black fungus and garlic with molasses until fragrant and set aside.
4. Heat coconut oil in a separate pan, pan fry oyster mushrooms until golden brown/crisps and set aside.
5. Steam beetroot under high heat for 15 minutes, blend them with some water, filter and set aside.
6. Mix flour and salt in a medium bowl and add in coconut oil and Biogreen Pink Lady Oatmilk.
7. Add 4 tablespoons of beet juice little by little. Continue adding beet juice and mixing it with the flour until the dough starts to form and begin kneading it together with hands. Knead the dough until smooth.
8. Wrap the dough in a plastic film and let it rest for 30 minutes in ambient temperature.
9. Divide the dough into 3-4 portions and roll on a lightly floured surface. (Boil the broth when you are almost done with rolling.)
10. Cut the dough and cook them in the broth under medium-high heat, stir occasionally to avoid sticking.
11. Cook until the noodles to the surface. Add in pucuk manis and continue to boil for about 1 minute.
12. Garnish with sautéed shiitake mushrooms and fried oyster mushrooms. Serve hot with bird eye chillies and soy sauce if preferred. 

Health Tips:-
Give a little twist to your regular pan mee recipes by adding in fresh beets and Biogreen Pink Lady Oatmilk, boosting its nutritional value especially iron, folic acid and antioxidant content, which help to suppress free radicals, supporting healthy blood circulation and a rosy skin complexion.
Aside from delivering good source of iron and folic acid, Biogreen Pink Lady Oatmilk is packed with calcium, which helps to replenish the calcium loss during pregnancy and possibly strengthen bones and teeth.

Leave your comment
back to top