For the base: Preheat the oven to 350 degrees F.
In a roasting pan, combine the mushrooms, celery, carrots, onions, ginger, lemongrass and canola oil. Bake for 25 minutes.
Remove from the oven, transfer into a large pot and add 1 gallon of cool water. Bring to a simmer, then add the cilantro, basil and jalapenos and simmer for 20 minutes. Strain and stir in the sambal, soy sauce, sesame oil, and salt to taste.
For the spicy vinaigrette: Whisk together all the vinaigrette ingredients.
Toss the desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl with noodles. Garnish with a fresh piece of lime.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Fly Trap, Ferndale, MI