Japanese Mushroom Noodle Soup

4 oz Udon noodles or vermicelli pasta, uncooked
1 1/2 ts Hot chile oil -or- 2 ts Vegetable oil plus 1/2 ts Crushed red pepper flakes
8 oz Fresh or rehydrated shiitake mushrooms, stems discarded, caps sliced
3 Cloves garlic, minced
1 1/2 ts Minced fresh or bottled ginger root
2 cn (14.5 oz) reduced sodium beef broth or Oriental broth
1/2 c Mirin (sweet Japanese cooking wine)
1 tb Reduced sodium tamari or soy sauce
1/2 c Very thinly slicied green onions
1 tb Oriental sesame oil

Break noodles in half; cook according to package directions. Meanwhile, in large saucepan, heat chile oil over medium heat. Add mushrooms, garlic and ginger; cook 5 minutes, stirring occasionally. Add broth, mirin and soy sauce; bring to a boil. Simmer, uncovered, 10 minutes, stirring once. Drain noodles, stir into soup. Stir in green onions and sesame oil. Ladle into shallow soup bowls.

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