The Asian mirepoix (I made that up, but if people on FoodTV start saying that they'll know where to send the royalties) of mushrooms, scallions, and snow peas gives this soup a hearty flavor and great texture. The chili oil (skimmed off the top of a chili sauce that contains only chilis and oil) gives it the perfect amount of spice.
You'll notice in the picture that I didn't use angel hair. That's because this time I happened to have fresh spaghetti hanging around (which cooks even faster than dried angel hair pasta). This gave it more of an udon feel. You obviously could go with rice noodles or whatever floats your boat.
This soup has undergone several revisions in our kitchen over the past few months and has finally evolved into a presentable recipe.
Note: If you don't have criminis, use portabellas. Just don't go with button mushrooms. That would be disastrous (speaking from experience on a day when the grocery store had no criminis).
Vegetarian Asian Soup
1-2 T chili oil
2 cloves garlic
1 inch ginger
8-10 oz crimini mushrooms, sliced
8-10 oz snow peas, trimmed and halved
1/2 c. scallion, sliced
5 c. veggie broth
1/2 lb. angel hair pasta
1 block of tofu, cubed
2 T soy sauce
Crush garlic and dice ginger finely and set aside. Cut up mushrooms, trim snow peas and chop scallion. Put oil in hot stock pot. Add garlic and ginger and mushrooms and saute for 3 minutes. Then snow peas and scallion and sauté for another 3 minutes. Add broth and bring to boil. Add pasta and when pasta is almost done, add tofu and soy sauce. My homemade veggie broth is no-sodium, so I find that I need to add some salt to the final dish.
27 minutes start to finish (including picture taking), faster if you got good knife skillz. It's complete, easy, quick to clean up, and really really tasty.