Heat 2 teaspoons of the oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the chick’n pieces and season with 1 teaspoon salt and pepper. Cook, stirring often, until the chick’n is heated through and slightly crisped around the edges, 7 to 10 minutes. Remove the chick’n pieces and set aside.

Heat the remaining 2 teaspoons of oil in the same pot over medium heat. Once the oil is hot, add the onions, ginger, and garlic. Cook, stirring often, until the onion is slightly translucent, and the garlic and ginger is fragrant, 3 to 5 minutes.

Add the mushrooms and season with the remaining teaspoon salt and pepper. Continue to cook while stirring, until most of the moisture cooks out, 7 to 10 minutes. Pour in the broth and increase the heat to medium-high. Once at a simmer, reduce the heat to low, cover and simmer for 30 to 45 minutes. About 10 minutes before the soup is done simmering, prepare the noodles according to package directions. Drain and set aside.

Add the reserved chick’n pieces and soy sauce to the soup. Taste and adjust seasonings if necessary. Last, stir in the spinach right before serving.

To serve, place a handful of the sotanghon noodles into a bowl and ladle the soup over the noodles. Garnish with green onion and enjoy!