Rachel makes this and it is good. Tim - there is no meat in this recipe so you will want to add chicken.
Prepare the noodles according to the package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the broth, soy sauce, ginger, and chili sauce (if using) and combine. Bring to a boil. Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.
Drain the noodles and cut into 3-inch lengths. Divide among individual bowls and ladle the soup over the top.
Makes 4 servings.
Tip: If you prefer a more substantial soup, substitute 8 ounces of angel-hair pasta or whole-wheat spaghetti, breaking the strands into pieces before cooking.