Vegan Taiwanese Danzai Noodles (担仔麵)

Ingredients

• about 225 g Rice Noodles
• 6 cups Vegetable Broth
• 6 mushrooms Dried Shiitake Mushrooms
• 2 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tbsp Sesame Oil
• 2 cloves Garlic
• 1/2 cup Textured Vegetable Protein (TVP)
• 2 tbsp Dried Shrimp (Vegan Alternative)
• 1/4 cup Cilantro
• 1/2 cup Bean Sprouts
• 1 tsp Black Vinegar

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

Instructions

1. 1Place the 6 dried shiitake mushrooms in a heatproof bowl. Pour 2 cups of hot water over them, ensuring they are fully submerged. Let them soak for 30 minutes until they are visibly softened and pliable. Once softened, remove the mushrooms from the water, gently squeeze out any excess liquid, and slice them thinly into 0.635 cm strips. Carefully pour the mushroom soaking liquid through a fine-mesh sieve into a separate bowl to remove any grit; set this flavorful liquid aside.
2. 2In a large heavy-bottomed pot, combine the 6 cups of vegetable broth, the thinly sliced shiitake mushrooms, and the reserved shiitake soaking liquid. Place the pot over medium heat (148.9-162.8°C or 150-160°C) and bring the mixture to a gentle simmer, where small bubbles consistently break the surface. Let it simmer for 15 minutes to allow the flavors to meld.
3. 3While the broth simmers, prepare the savory topping. Heat the 1 tablespoon of sesame oil in a medium skillet over medium heat (148.9-162.8°C or 150-160°C). Add the 2 cloves of minced garlic and cook for 1 minute until fragrant and lightly golden, being careful not to let it brown too much. Stir in the 1/2 cup of textured vegetable protein (TVP), the 2 tablespoons of vegan dried shrimp alternative, and the 2 tablespoons of soy sauce (Gluten-Free Tamari). Cook, stirring occasionally with a spatula, for 5-7 minutes, or until the TVP and vegan shrimp alternative are lightly browned and slightly crispy. Remove the skillet from the heat.
4. 4Bring a large pot of water to a rolling boil over high heat. Add the about 225 g of rice noodles to the boiling water. Cook the noodles for 3-5 minutes, or until they are tender but still have a slight chew (al dente). Immediately drain the noodles thoroughly in a colander and rinse them under cool running water for 30 seconds to prevent them from sticking together.
5. 5To assemble the Danzai noodles, divide the cooked about 225 g of rice noodles evenly among four serving bowls. Carefully ladle the hot broth mixture from the large pot over the noodles in each bowl, ensuring the noodles are submerged. Top each bowl generously with an equal portion of the sautéed TVP and vegan dried shrimp mixture, a sprinkle of the 1/4 cup of fresh cilantro, and a handful of the 1/2 cup of fresh bean sprouts.
6. 6Finish each bowl with a drizzle of the 1 teaspoon of black vinegar.
7. 7Serve the Vegan Taiwanese Danzai Noodles immediately while hot.

Substitutions

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