Mushroom and Vegetable Pho

Name: Mushroom and Vegetable Pho
Ingredients: For the mushroom and vegetable pho:; 2 carrots; 6 cups (1 1/2 liters) rich mushroom stock (see recipe below); 1 generous handful of baby spinach; 1 splash rice wine vinegar; 3 1/2 ounces (98 grams) Chinese noodles, prepared according to package directions; 1/4 small head of savoy cabbage, thinly sliced; Handful of fresh cilantro; Handful of fresh mint leaves; 1 Fresh red chili pepper, chopped fine (optional); Slow Roasted Crispy Mushrooms (see recipe below); For the rich mushroom stock and slow-roasted crispy mushrooms:; 1 1/2 pounds Crimini mushrooms, sliced thin and divided (use both the stems and caps); Olive oil; Sea salt, to taste; 6 carrots, cut into coins; 1 medium yellow onion, cut into quarters; 4 garlic cloves, crushed; 8 cups (2 liters) water; 4 dried bay leaves; 6 sprigs of fresh thyme; Handful of flat-leaf (Italian) parsley; 2 to 3 splashes soy sauce