Heat 2 tbsp vegetable oil in medium saucepan over medium heat. Add peanuts and cook until golden brown, tossing occasionally, 2 to 3 minutes. Use slotted spoon to transfer peanuts to small bowl, leaving oil in saucepan.

Return same saucepan with peanut oil to medium heat. Add mushrooms, garlic, scallion whites, chili crisp, and ½ tsp pepper and cook until fragrant and mushrooms soften, 4 to 5 minutes. Stir in tamari, rice vinegar, white vinegar, broth concentrate, agave, ¼ tsp salt, and 5 cups water and bring to a boil. Add noodles and tofu and cook until tender, 5 to 6 minutes.

Whisk together cornstarch and ¼ cup water in small bowl, then stir into soup. Cook until slightly thickened, about 1 minute. Season to taste with salt. Divide soup between serving bowls. Sprinkle with fried peanuts and scallion greens. Soup's on!

For 4-serving meal, double all ingredients except water in step 2; use just 8 cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.