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Soak ¾ cup dried mushrooms in a bowl with hot water for 5 minutes, then squeeze them out of the water and cut them into chunks. Reserve the soaking water for later.
Chop 8 ounces mushrooms into chunks. Don't cut them too thin.
In a large pot, heat 1½ tablespoons olive oil, 3 cloves garlic, 1½ inches ginger, ½ red hot chili (all finely chopped). Fry on low heat for one minute.
Add the dried and fresh mushrooms, 3 tablespoons soy sauce, ½ teaspoon salt, 2 twists black pepper, and cook for 5 minutes.
Add 6 cups vegetable broth, the reserved soaking water from dried mushrooms and bring to a boil.
Add 14 ounces tofu (diced), 1 cup broccoli florets, and ¾ cup frozen peas and simmer until the veggies are cooked - about 10 minutes.If you want to add miso paste, dissolve it first in hot broth, then add it when the soup is almost ready.
Serve in a bowl and top with 1 scallion (finely chopped) and 2 teaspoons sesame oil
If you use fresh noodles, add them right into the soup with an extra cup or two of vegetable broth, then let simmer for a few minutes as per package instructions.If you use dry noodles, we recommend cooking them separately first, then adding them to the soup.We recommend this because dry noodles soak up quite a bit of water, and they’ll dry your soup if you cook them in the same pot.