Bring a medium pot of water to a boil and then remove pot from the heat. Put a colander in the sink. Throughly rinse produce and pat dry. Slice green onions on a bias (45 degree angle). Thinly slice shiitake mushrooms. Peel carrot and slice into very thin strips or shave with a vegetable peeler.

Rice vermicelli noodles need to be only soaked in hot water, instead of boiled, before they're ready to use. Add the noodles to pot of hot water, breaking them over the pot. Let the noodles soak until they're tender, about 5 minutes and drain in a colander.

Meanwhile, place ⅓ of the sesame oil (reserving remaining 2 tsp. for plating) in a medium pot over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. (Side Note: Prepare for your kitchen to smell incredible: sesame oil + mushrooms = heaven.) Add the bouillon cube, 4 cups water, soy sauce to taste (go easy if you’re averse to salt), ginger (reserving a bit for garnish), and sambal to taste (things can get spicy). Turn heat to medium-high and bring to a boil.

Add the green onions (reserving a small amount for garnish), shaved carrots (reserving a bit for garnish), and green beans. Lower the heat and simmer until the vegetables are tender, 6-7 minutes. Season with a pinch of salt and pepper.

Divide the noodles evenly into bowls. Ladle broth over the noodles, ensuring each bowl gets mushrooms, green beans, and carrots. Garnish with remaining green onions, shaved or sliced carrot, remaining ginger, and a drizzle of remaining sesame oil.