To begin, bring the water to a boil in a large pot.
Meanwhile, take 3 cubes of red fermented tofu and mash it with your chopsticks. You will be doing this step before cooking each fresh ingredient.
Heat up a wok and add 1 tbsp oil. Add the mashed red fermented tofu, stir for 10 seconds.
Toss in the shiitake mushrooms along with 2 tsp vegetarian soup base and mix for 30 seconds.
Pour in the cooked mushrooms into the pot of water.
Repeat steps 2-5 for all the other fresh ingredients, one ingredient at a time.
In a new pot or saucepan, pour 2 cups oil into a wok and fry the bean curd sheets for no longer than 3 seconds on each side.
Quickly flip using chopsticks or tongs. With the searing heat, they will immediately puff up.Note: We like to use a large pot to prevent the hot oil from spraying onto us.
Repeat the bean burd sheets frying process with the green bean threads.
Add all of the fried and rehydrated ingredients one layer at a time.
Mash up the remaining cubes of red fermented bean paste in the jar and pour all the contents into the pot.
Stir gently and season with the salt, vegetarian soup base and sugar. Simmer for 30 minutes minimum.