Step 1

Heat the olive oil in a large stockpot over medium heat. Add the onion, mushrooms, scallion whites, Chinese five-spice powder, red pepper flakes, ginger paste, salt and pepper. Cook for 4-5 minutes, until the mushrooms begin to soften.

Step 2

Add the vegetable broth and bring to a boil. Add the rice noodles and simmer for 5 minutes.

Step 3

Top with the sprouts, red chili pepper and cilantro (if using). Garnish with the reserved scallion greens and serve with hot sauce.