Taiwanese Vegan Danzai Noodles (担仔麵)

Ingredients

• 0.5 cup Dried Shiitake Mushrooms
• 0.25 cup Dried Shrimp
• 6 cups Vegetable Broth
• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Wine
• 1 teaspoon Sesame Oil
• 3 cloves Garlic
• 1 cup Bean Sprouts
• 0.25 cup Cilantro
• about 225 g Rice Noodles
• 0.5 cup Pickled Mustard Greens
• about 113 g Fried Tofu

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 0.5 cup Dried Shiitake Mushrooms in a heatproof bowl and cover them with 3 cups of hot water. Let the mushrooms soak for 30 minutes, or until they are soft to the touch. Carefully lift the softened 0.5 cup Dried Shiitake Mushrooms out of the water, reserving 1 cup of the soaking liquid; then finely dice the mushrooms and cut the about 113 g Fried Tofu into 1.27 cm cubes.
2. 2Heat a 25.4 cm skillet over medium-high heat (204.4°C / 200°C). Add the diced 0.5 cup Dried Shiitake Mushrooms and the about 113 g Fried Tofu cubes to the hot skillet and cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are lightly browned and the tofu is slightly crisp. Transfer the cooked mixture to a small bowl and set it aside.
3. 3Mince the 3 cloves Garlic. In a large heavy-bottomed pot, combine the 6 cups Vegetable Broth, 2 tablespoons Soy Sauce, the reserved 1 cup mushroom soaking liquid, and 1 tablespoon Rice Wine. Bring this mixture to a gentle simmer over medium heat (82.22°C / 82°C), then add the minced 3 cloves Garlic and simmer for 5 minutes to allow the garlic flavor to fully infuse. Stir in 1 teaspoon Sesame Oil.
4. 4Bring a separate pot of water to a rolling boil (100°C / 100°C). Add the about 225 g Rice Noodles and cook for 2 to 4 minutes, or until they are tender but still firm to the bite; immediately drain them using a colander. In the same boiling water, briefly submerge the 1 cup Bean Sprouts for 30 seconds, then immediately drain them using a colander.
5. 5Roughly chop the 0.25 cup Cilantro. Divide the cooked about 225 g Rice Noodles evenly among four serving bowls. Top each bowl with a portion of the fried 0.5 cup Dried Shiitake Mushroom and about 113 g Fried Tofu mixture, the blanched 1 cup Bean Sprouts, and the 0.5 cup Pickled Mustard Greens; then ladle the hot broth over the noodles and toppings and garnish with the chopped 0.25 cup Cilantro.

Substitutions

Related Guides