Vegan Miên Ga (Vegan Vietnamese Glass Noodle Soup)

Ingredients

2 tbsp dried wood ear mushrooms5 dried shiitake mushrooms10 cups vegetable broth2 tsp salt1/2 tsp ground white pepper5 medium whole shallots (peeled)2 inch ginger (peeled)1 cup scallion (white & green parts separated & thinly sliced)1 cup cilantro (roots, stems & leaves separated & sliced)4 cups cellophane noodles (soaked in warm water for 20 mins & drained)2 tbsp shallots (sliced)oil (for frying shallots)1 tbsp fresh red chillies (thinly sliced)

Steps

Soak dried wood ear mushrooms & shiitake mushrooms in hot water for 10 mins until fully rehydrated. Julienne wood ear mushrooms, remove stems of shiitake & keep them whole.In a pot, add vegetable stock, salt, whole shallots, ginger & white parts of scallion & bring to a boil.Lower heat to a gentle simmer, cover & cook for 30 mins.Add shiitake mushrooms, pepper & cilantro roots & stems, continue to cook for 30 mins.Soak noodles in water 30 mins before broth is ready or when it’s ready to be served.Heat a pan over medium, add oil, when hot, add sliced shallots, fry till crispy & drain on kitchen towel.Into the same oil, add julienned wood ear mushrooms, stir for 1 min & remove.Add noodles into broth, cook till it reaches desired doneness & taste to adjust seasoning.Ladle noodles & soup into serving bowls, arrange julienned wood ear mushrooms, fried shallots, green parts of scallion, cilantro & sliced chillies.