Noodle Soup with Turnips and Pac Choi

5 to 8 shiitake mushrooms, cleaned, stems removed and thinly cut 3-4 Pac Choi, washed and cut vertically in half (can sub any mushrooms available at the farmers market)
3-4 Japanese turnips, thinly sliced
1 tbsp rice vinegar
2 garlic, grated
1 thumb-sized ginger, peeled and grated
Sea salt
Sesame oil
6 oz thin spaghetti noodles, cooked al dente (You can also use ramen noodles or any type that you prefer, just cook according to the package.)
2 cups vegetable stock
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In a saucepan, cook the noodles according to package instructions, drain and set aside.
Use the same saucepan to bring the vegetable stock boil and set aside.
In a large pan over medium-high heat, heat vegetable oil and add the garlic and ginger, cooking until fragrant, roughly about 1-2 mins.
Add the shiitake mushrooms and cook until soft.
Then, add the pac choi and turnips, cook for 1-2 minutes to maintain some crunch.
Add rice vinegar and a sprinkle of salt and continuously to stir for another 1-2 mins. Adjust the seasoning, if needed.
Prepare two serving bowls, first add the noodles, then the vegetable stock, then top with your vegetables. Sprinkle some sesame oil on top and serve.