Super easy weeknight noodle soup! Take a collection of aromatics (I used about a fingers worth of ginger, garlic, 2 bird chiles, some scallion whites and 2 sliced shallots) as well as a quarter pound of mixed mushrooms (I used quartered shiitakes) and sauté. Meanwhile cook some nice thick soup noodles (udon for me) drain and toss with oil (sesame for flavour). Add a couple cups of stock (I used kombu dashi but chicken broth or even instant dashi is good) and simmer. Add a bunch of chopped kale or other greens (mustard, Bok Choy, gailan) and let simmer until tender. Season the broth with rice vinegar, soy sauce, fish sauce, etc. Serve over the noodles in bowls with lime wedges and top with sesame seeds, red pepper flakes, and scallion greens.