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1
Heat 2-3 inches of oil in a 3- or 4-quart saucepan.
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2
Deep-fry the gluten slices until they are golden and crispy.
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3
Transfer the slices to a colander and rinse with 4 cups of boiling water to remove any excess oil.
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4
Squeeze the slices firmly, then cut them into 1/4-inch strips.
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5
Set aside.
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6
Next, prepare the dressing.
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7
Using a fork or spoon, mix the water and miso together in a small saucepan until smooth.
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8
Add the remaining dressing ingredients and combine well.
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9
Heat over medium heat.
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10
Just before the mixture begins to boil, remove the pan from the heat.
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11
Remove and discard the woody stem from each shiitake mushroom and cut the caps into 1/8-inch slices.
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12
(If using the dried variety, you must first reconstitute them.
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13
Simply soak the mushrooms in 1/2 cup warm water for about 20 minutes.)
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14
Set the slices aside.
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15
Plunge the greens into the remaining boiling water for 3 minutes, then into cold water.
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16
Drain and squeeze the greens to remove excess water, then set aside.
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17
Boil the rice noodles until they are just tender.
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18
Drain them immediately, then rinse briefly with cold water.
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19
To make the Seasoning Broth, combine the water, soy sauce, and ginger slices in a saucepan and bring to a boil.
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20
Add the seitan and mushrooms, then reduce the heat and simmer for about 5 minutes, stirring frequently for even coating.
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21
Continue to simmer until no liquid remains.
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22
Remove the ginger slices.
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23
Add the seitan-mushroom mixture to the noodles.
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24
Also add the cooked greens, bell pepper, and dressing.
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25
Lightly toss and serve.
