Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). 

Once water is boiling, add noodles to pot. Cook, stirring, until just tender, 1-2 minutes.

Drain and rinse noodles under cold water for at least 30 seconds, then toss with a drizzle of oil. Keep empty pot handy for next step.

In pot used for noodles, combine hoisin, miso sauce concentrates, pho stock concentrates, and 3 cups water (6 cups for 4 servings).

Bring to a boil, then cover and reduce heat to low. Simmer until ready to serve. TIP: Taste broth and season with salt if desired.

While broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and softened, 6-8 minutes.

Stir in spinach and cook, stirring constantly, until wilted, 30-60 seconds.

Add half the soy sauce (all for 4 servings); stir to coat.

Divide noodles between large soup bowls. Pour broth over noodles. Top with mushrooms and spinach and any remaining sauce from pan.

Top with as much chili crisp as you like. Garnish with crispy fried onions and serve. TIP: Add the onions as you eat to keep them nice and crispy.