Heat oil in a soup pot or Dutch oven over medium-high to high heat. Add shitake and maitake mushrooms. Brown mushrooms until nutty and fragrant then add vegetable matchsticks, ginger, garlic and chili; season lightly with salt and liberally with black pepper. Stir-fry a minute or 2 then add stock and bring soup to a boil. Season with 4-6 tablespoons of Tamari. Add soba or spaghetti and cook to just tender. Stir in enoki.
Using tongs, fill bowls with noodles, mushrooms and vegetables. Ladle broth over top and garnish. Serve with chopsticks and a large spoon for slurping.