Step 1

In a large saucepan or pot, heat the oil over medium heat. Once hot, add the diced onion and garlic and sauté for 3-5 minutes.

Step 2

Add the mushrooms and sauté for another 3 minutes.

Step 3

Next, pour in the water and add the sliced radish, carrot, baby potatoes, and corn. Season with salt, sugar, and ground black pepper. Cover and let it simmer for 25-30 minutes or until the vegetables are tender. If using pak choi, add it to the pot near the end of cooking and let simmer for another 2-3 minutes.

Step 4

Taste and adjust the saltiness if needed. Stir in the chopped cilantro and remove from heat.

Step 5

Cook the macaroni in a large pot of salted water according to the package instructions.

Step 6

To serve, divide the cooked macaroni between 3 serving bowls and pour the piping hot broth over it. Add some of the radishes, mushrooms, carrots, and potatoes. Garnish with more fresh cilantro, and serve immediately!

Step 7

This soup will keep for up to 3 days in the refrigerator. I recommend cooking the noodles just before serving.