Creamy Umami Noodle Soup with Crispy Mushrooms

Bahan-bahan (4 porsi)

• 16 to 20 oz (450 to 570g) mixed mushrooms,
• 2 tablespoons neutral-flavored oil
• Kosher salt
• 16 ounces (450g) fresh udon noodles ((see Note 1 for sub))
• 1 tablespoon neutral-flavored oil
• 6 g arlic cloves, (chopped)
• 1 ½ inch piece ginger, (peeled and finely chopped)
• 1 bunch scallions, (sliced (thinly slice dark green tops for garnish))
• 2 to 4 Thai chili peppers, (thinly sliced (see Note 2))
• 1 to 2 cups (240 to 480 mL) mushroom broth ((see Note 3 for sub))
• 2 cups (480 mL) unsweetened soy milk ((or oat milk))
• ¼ cup (32g) roasted white sesame seeds ((see Note 4))
• 2 tablespoons + 2 teaspoons tamari or soy sauce, divided
• 2 tablespoons white miso
• 1 tablespoon rice vinegar
• ¼ teaspoon white pepper
• Toasted sesame oil, (for drizzling)
• Topping options: scallion greens, Chinese chili crisp, thinly sliced fresh chili peppers