Place dried shiitake mushrooms in a bowl, cover with boiling water, and soak for 15 minutes. Reserve the soaking liquid. After soaking, gently squeeze mushrooms, remove woody stems, and slice caps thinly.

While mushrooms soak, soak vermicelli rice noodles in boiling water for 5 minutes until tender but still slightly firm, then drain well.

Divide the soaked noodles among four serving bowls. Add broccoli florets, tofu pockets cut into strips, and bean sprouts to each bowl.

In a saucepan, combine the reserved mushroom soaking liquid, vegetable stock, light soy sauce, rice wine vinegar, sliced spring onions, and the sliced rehydrated mushrooms. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.

Ladle the hot broth over the prepared bowls of noodles and vegetables. Garnish with fresh basil leaves before serving.