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Heat the neutral oil in a soup pot over medium heat until very hot. Add the shallot and cook for 3-4 minutes or until softened. Add the ginger, garlic, and minced Thai chili and cook for 1 minute or until fragrant. Add the shiitake mushrooms and cook for 5-7 minutes or until beginning to brown all over. Season lightly with salt and pepper.
Pour in the vegetable stock and scrape up any browned bits stuck to the bottom. Add 2 teaspoons sesame oil, soy sauce, and mirin and bring to a boil. Reduce heat and simmer for 15 minutes.
Bring a large pot of water to a boil. Cook the noodles according to package instructions. Drain and rinse and drizzle with the remaining 1 teaspoon sesame oil.
Add the tatsoi, baby corn, and sugar snap peas to the broth and cook for 5-6 minutes or until the corn is tender. Turn off the heat.
Divide the noodles between bowls and ladle the broth and vegetables on top. Garnish with minced scallions and a sprinkle of red pepper or shichi-mi tōgarashi, if desired.