Taiwanese Vegan Danzai Noodles

Ingredients

• 1/4 cup Dried Seaweed
• 6 whole Dried Shiitake Mushrooms
• 1 cup Vegan Ground Meat
• 1/4 cup Soy Sauce
• 2 tablespoons Rice Wine
• 4 cloves Garlic
• 2 medium Shallots
• 6 cups Vegetable Broth
• 12 oz Noodles
• 2 cups Bean Sprouts
• 1 block Braised Tofu
• 2 tablespoons Cilantro
• 1 tablespoon Black Vinegar

Instructions

1. 1Place the 1/4 cup Dried Seaweed in one heatproof bowl and the 6 whole Dried Shiitake Mushrooms in another heatproof bowl. Pour enough boiling water over each to fully cover them. Let them soak for 30 minutes until softened, then carefully drain the seaweed and mushrooms, reserving the mushroom soaking liquid in a separate container.
2. 2Finely mince the 4 cloves Garlic and the 2 medium Shallots. Cut the 1 block Braised Tofu into 1/2-inch cubes.
3. 3Heat a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the finely minced 4 cloves Garlic and 2 medium Shallots to the hot pot and cook for 2-3 minutes, stirring constantly to prevent sticking, until softened and fragrant. Add the 1 cup Vegan Ground Meat to the pot, break it up with a spoon, and cook for 5-7 minutes, stirring frequently, until it is warmed through and no longer appears raw.
4. 4Slice the soaked and drained 6 whole Dried Shiitake Mushrooms into 1/4-inch strips. Add the sliced mushrooms, the soaked and drained 1/4 cup Dried Seaweed, 1/4 cup Soy Sauce, and 2 tablespoons Rice Wine to the pot. Stir everything together and cook for 2 minutes, allowing the flavors to combine.
5. 5Pour in the 6 cups Vegetable Broth. Carefully strain the reserved mushroom soaking liquid through a fine-mesh sieve directly into the pot. Increase the heat to high and bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes to allow the flavors to meld.
6. 6While the broth simmers, bring a large pot of water to a rolling boil over high heat. Add the 12 oz Noodles and cook for 6-8 minutes, stirring occasionally, until tender but still firm to the bite, then drain the noodles well. Place the 2 cups Bean Sprouts in a heatproof bowl and pour enough boiling water over them to cover; let them sit for 30 seconds, then drain them well.
7. 7Finely chop the 2 tablespoons Cilantro. Divide the cooked 12 oz Noodles evenly among four serving bowls. Ladle the hot broth and the vegan ground meat mixture over the noodles in each bowl, then arrange the cubed 1 block Braised Tofu, blanched 2 cups Bean Sprouts, and finely chopped 2 tablespoons Cilantro over the other ingredients. Finish each bowl with a drizzle of the 1 tablespoon Black Vinegar and serve immediately.

Substitutions

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