Place the TVP mince into a large mixing bowl. In a separate cup or bowl, dissolve the shiitake bouillon cube into warm mushroom stock, stirring until fully combined. Slowly pour the warm broth over the TVP a little at a time, using only enough liquid to hydrate the granules without making the mixture watery or soggy. Stir gently so every piece absorbs the flavorful broth evenly. Let the mixture rest for 5–10 minutes until the TVP becomes soft, fluffy, and slightly expanded. Avoid adding excess liquid because the soaking broth carries all the savory umami flavor that will season the meatballs from the inside out.

Add the fried onion, Thai curry paste, shredded nori sheets, minced lemongrass, and MSG directly into the hydrated TVP mixture. Stir everything together thoroughly so the seasonings are evenly distributed throughout the mixture. Take a moment to smell the mixture at this stage — this is where the deep savory aroma starts developing. Taste a tiny amount if desired and adjust the seasoning slightly stronger than normal because the vital wheat gluten will mellow the flavors once added.

Gradually sprinkle the vital wheat gluten into the bowl while gently folding the mixture together with a spatula or clean hands. Continue mixing slowly until the ingredients form a cohesive dough-like texture that holds together when pressed. The mixture should feel slightly firm but still moist. If it feels too dry or crumbly, add 1–2 tablespoons of water only as needed. Avoid aggressively kneading the dough because overworking the gluten can create dense or rubbery meatballs instead of a tender, juicy texture.

Lightly wet your hands with water to prevent sticking, then scoop and roll the mixture into medium-sized meatballs. Press firmly enough so the balls hold together without cracking, but do not compress them too tightly. If loose TVP pieces fall away, gently press them back into the surface while shaping. Try to keep all the meatballs roughly the same size so they steam evenly and finish cooking at the same time.

Arrange the meatballs inside a steamer basket or bamboo steamer, leaving a little space between each one for proper steam circulation. Avoid overcrowding the basket because the steam needs room to move around each meatball evenly. If needed, cook in batches for the best texture and consistent cooking results.

Place the steamer over simmering water and steam the meatballs for 30 minutes. During steaming, the gluten structure will firm up while the TVP stays moist and tender inside. The meatballs should become chewy, springy, and fully set without feeling dry. Keep the heat at a gentle simmer rather than a harsh boil to maintain a juicy texture and prevent uneven cooking.

Carefully remove the meatballs from the steamer and let them cool for 10–15 minutes before serving. This resting time helps the texture stabilize and allows the proteins to settle, creating a firmer and more satisfying bite. The meatballs will continue improving slightly in texture as they cool.

Serve the meatballs immediately as they are, or coat them in your favorite sauce for extra flavor. For crispy edges, place them into an air fryer at 375°F for a few minutes until lightly browned. They also work beautifully for meal prep and can be added to stir-fries, rice bowls, lettuce wraps, salads, soups, or low-carb noodle dishes throughout the week.