Combine 400 g flour with 1/2 tsp salt and 2 tbsp vegetable oil. Slowly add about 160 c.c. of water while stirring with chopsticks until the flour forms shaggy crumbs. Knead into a smooth ball, cover, and rest for 15 minutes.

Soak the shiitake in hot water until soft, then slice into thin strips. Slice the vegan fish cake and tear the sweet leaf greens off their stems.

Bring a pot of water to a gentle boil over medium-low heat. Add a drizzle of oil, the shiitake strips, and the vegan fish cake, and simmer to draw out flavour.

Divide the rested dough into small, walnut-sized balls to make pinching easier.

In a second pot of boiling water (add a little oil to prevent sticking), pinch small pieces of dough and drop them straight in. Stir gently so they do not clump, cooking one portion at a time until the pieces float and are cooked through. Scoop into serving bowls with a slotted spoon.

Season the simmering broth with about 1 tsp salt, add the sweet leaf greens, turn the heat to high, and bring to a rolling boil. Ladle the broth and greens over the noodles. For the dipper, snip fresh chillies into a small dish with soy sauce. Serve piping hot.