Instructions

Make the broth: In a large dutch oven or stock pot, combine 4 cups vegetable stock, the ginger, smashed garlic, 2 teaspoons five spice powder, cinnamon stick, tamari, and optional vegan fish sauce. Simmer, covered, over low heat for 30 minutes or until you are ready serve. Before serving, use a slotted spoon to scoop out the ginger slabs, garlic gloves, and cinnamon. Stir in the maple syrup and rice vinegar.
Prepare the veggies:
1. Meanwhile, preheat the oven to 400F and line two sheet trays with parchment paper. In a large bowl, toss together the cubed butternut squash, ½ teaspoon five-spice powder, ¼ teaspoon each salt and pepper, and 1 tablespoon sesame oil. Toss to coat the butternut squash evenly, then spread in a single layer on a sheet pan.
2. Use the same bowl to combine sliced mushrooms, ½ teaspoon five-spice powder, ¼ teaspoon salt, and ¼ tsp pepper and the remaining 1 tablespoon sesame oil. Toss to coat mushroom evenly and spread in a single layer on the second sheet pan.
3. Place both sheet pans in the oven. Cook mushrooms for 15-20 minutes until they begin to crisp, and squash for 20-30 minutes until fork-tender.
Cook noodles according to package instructions.
Assemble: Place noodles in a soup bowl, top with butternut squash and mushrooms. Ladle the prepared broth over top and garnish with desired amount of sliced scallions, cilantro, mint, jalapeno slices, bean sprouts, and a lime wedge.