Step 1

Heat olive oil in a stock pot over medium heat.

Step 2

Add sliced mushrooms and cook for 4 minutes.

Step 3

Stir in garlic and ginger; continue to cook for 1 minute or until fragrant.

Step 4

Add soy sauce and stir; cook for 3 minutes or until mushrooms are soft.

Step 5

Stir in vegetable broth and bring to a boil.

Step 6

Add noodles and greens; cook until the noodles are tender, about 5 to 6 minutes.

Step 7

Remove from heat and ladle into soup bowls.

Step 8

Garnish with shredded carrots, scallions, hard boiled eggs, and toasted sesame seeds.

Step 9

Serve.