Vegan Mushroom Noodle Soup

Author: Lisa Le

2 servings of pho rice noodles
2 tsp olive oil
2 stalks green onion greens chopped and whites cut in half and 1 inch long
1 pint cremini mushrooms washed well, stems trimmed and quartered
2 tbsp soy sauce or tamari tamari is GF
1/2 tsp dried red chili flakes
4 cups homemade vegetable broth ideally made with a good base of onion, carrot, mushroom, and bay leaves.
2 handfuls spinach trimmed
1 handful bean sprouts
2 tbsp granulated mushroom broth OR salt to taste
sriracha sauce and hoisin sauce to taste

In a large pot of boiling water, cook pho rice noodles until "al dente". The should be almost completely cooked, but still have a bit of a bite to them so that they are perfectly cooked once you add to the broth. Drain and rinse under cold water. Separate into servings otherwise it will all stick together as one clump. Add spinach, beans sprouts, and chopped green onion on top of the servings and set aside.
In a large pot, cook mushrooms in olive oil, white parts of green onion, chili flakes, and soy sauce until mushrooms have browned. Pour in vegetable broth and bring to a boil. Taste and adjust salt/add granulated mushroom broth.
Pour broth over noodles in their respective serving bowls. Add sriracha and hoisin sauce to taste and serve immediately.