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Crispy tofu crumbles: Mix the crumbled tofu with ½ tbsp soy sauce and 1 tsp sesame oil.
In a bowl, mix the peanut butter, gochujang, soy sauce, and hot water until well combined.
Heat the olive oil in a pot over medium heat. Add the white parts of the green onions and a pinch of salt. Cook for 1 minute.
Add the mushrooms and garlic and cook for 2-3 minutes.
Pour in the 1.5 cups of water and bring to a boil. Reduce heat and let simmer for 5 minutes.
Add the peanut butter mixture and sesame oil to the pot and stir to combine.
Add the noodles and cook for 2-3 minutes until heated through.
Serve the soup in a bowl, topped with the crispy tofu crumbles and the green parts of the green onions.