Rice Noodle Soup

I make rice noodle soup (a pho of sorts) 2 or 3 times a month. I always start with a base of red curry paste and mushroom broth (this combo was inspired by the Viet Vegan (check her out, she's one of my favorite vegan YouTubers/bloggers). In tonight's edition I added garlic, green onion, Chinese mustard greens and oyster mushrooms (then topped it with some lime and fresh cilantro). Can we pause to appreciate oyster mushrooms? I love them in every form I can get 'em...they are perfect in a scampi, stir fry and soups. They just soak up all of the flavor and have this great chewy texture that isn't foamy like some other mushrooms. They can be pricey, so I don't use them as often as I like, but here this a necessary splurge.