Prepare the Soy Curls and Tofu: Place soy curls in a bowl with 150 g hot water and 1 tbsp soy sauce. Let soak for 10 minutes, then drain and squeeze out excess liquid. If using tofu, toss tofu cubes with 1 tsp sesame oil and 1 tsp cornstarch, if desired. For best texture, air fry or pan-fry the tofu and soy curls until lightly golden before adding them to the noodles. This is optional, but highly recommended. Set aside.

Soak the Mee Hoon: Soak rice vermicelli in room-temperature water for 1–2 minutes, just until slightly pliable but not soft. Drain well and set aside. Do not oversoak. The noodles will continue cooking in the Thermomix sauce.

Make the Vegan Umami Paste: Place dried shiitake mushrooms and dried seaweed into the Thermomix bowl. Grind: 20 sec / Speed 10. Scrape down the sides. Add chilies, shallots, ginger, turmeric, lemongrass, miso, and soy sauce. Chop: 30 sec / Speed 6–10, increasing speed gradually. Scrape down the sides of the bowl. For a smoother paste, repeat: 15–20 sec / Speed 8–10.

Sauté the Paste: Add tomatoes and oil. Cook: 5 min / 120°C / Reverse / Speed 2. Scrape down the sides if needed. The mixture should smell fragrant and slightly jammy.

Build the Sauce: Add kaffir lime leaves, cabbage, water, vegan fish sauce, palm sugar, and dark soy sauce. Cook: 7 min / 100°C / Reverse / Speed Stir. Taste the sauce. It should be savory, aromatic, lightly sweet, and slightly tangy. Adjust with more soy sauce, vegan fish sauce, or lime juice as needed.

Add the Noodles and Protein: Add drained mee hoon, tofu, and soy curls to the Thermomix bowl. Cook: 3 min / 120°C / Reverse / Speed Stir. Check the noodles. If they are still too firm, cook for another: 1–2 min / 100°C / Reverse / Speed Stir. Use the spatula through the lid opening to help the noodles move gently if needed.

Finish and Serve: Transfer the fried mee hoon to a large serving dish. Add lime juice and toss gently. Garnish with shredded torch ginger flower, extra kaffir lime leaves, cilantro or Thai basil, and lime wedges. Serve hot.