Vegan Taiwanese Noodle Soup (Dan Dan Mian)

Ingredients

• about 450 g Gluten-Free Noodles
• 3 tbsp Soy Sauce (Gluten-Free Tamari)
• 2 tbsp Sesame Paste (Tahini)
• 1 tbsp Rice Vinegar
• 1-2 tbsp Chili Oil
• 1 tsp Vegan Sugar
• 6 cups Vegetable Broth
• 1/2 cup Pickled Mustard Greens (optional)
• 2 tbsp Chopped Scallions
• 1 tbsp Sesame Seeds

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

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat. Carefully add the about 450 g of Gluten-Free Noodles to the boiling water and cook for 7-9 minutes, or until the noodles are tender but still have a slight chew. Drain the cooked noodles thoroughly using a colander and set them aside.
2. 2In a large mixing bowl, combine the 3 tbsp Soy Sauce (Gluten-Free Tamari), 2 tbsp Sesame Paste (Tahini), 1 tbsp Rice Vinegar, 1-2 tbsp Chili Oil, and 1 tsp Vegan Sugar. Whisk these ingredients together vigorously until the mixture is completely smooth and uniform in color and texture.
3. 3Pour the 6 cups of Vegetable Broth into a medium-sized saucepan. Place the saucepan over medium-high heat and warm the broth until it reaches a gentle simmer, with small bubbles forming around the edges and light steam rising from the surface, aiming for a temperature of approximately 93°C.
4. 4Carefully divide the cooked about 450 g of Gluten-Free Noodles evenly among four individual serving bowls.
5. 5Spoon an equal amount of the prepared sesame sauce mixture over the noodles in each of the four serving bowls.
6. 6Carefully ladle the simmering 6 cups of hot Vegetable Broth over the noodles and sauce in each bowl, ensuring the sauce is well distributed by the hot broth.
7. 7Garnish each bowl of noodle soup with the 1/2 cup of Pickled Mustard Greens (if you are using them), the 2 tbsp Chopped Scallions, and the 1 tbsp Sesame Seeds, distributing them evenly.
8. 8Serve the Vegan Taiwanese Noodle Soup immediately while it is hot, as the flavors are best when fresh.

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