That’s a good idea. That will add some nice umami. Putting some dehydrated shiitake in there while making the broth would complement the seaweed well. They are both umami-rich but have different chemistry, so they work in combination together especially well.

I’ve actually never tried a vegan laksa. I eat a lot of vegan and vegetarian friendly food, but that’s just because I like them. Obviously the broth is the most important thing, though. I might also add a sprinkle of MSG, but I know a lot of people would be opposed to that.