Bring water to a boil for the pasta or noodles. Salt water, cook to al dente, drain and dress with a touch of oil to keep from sticking. Reserve.
Heat oil in a soup pot over medium-high to high heat, about 2 tablespoons. Add mushrooms and stir 2 minutes. Add carrots, chili pepper, onions, garlic, ginger and stir 2 minutes more. Add edamame, stocks, tamari and bring to boil. Add scallions and chicken and heat through.
Divide pasta or noodles among bowls and pour soup over top. Garnish with sesame oil and chili sauce to taste.
*If making ahead, make soup fully, cool it down and store in the refrigerator. On the night you’re ready to eat it, heat soup on the stovetop and cook noodles. Add noodles to hot soup and serve.