1/4 cup toasted unsalted peanuts, chopped, for garnish
In a large stock pot, heat oil over medium-high heat. Add vegetables and mushrooms and sauté until slightly tender but still crisp. Remove from pot and set aside.
Add chicken stock, water, ginger, Sriracha Teriyaki Sauce, sesame oil, lime juice and salt to stock pot. Bring to a boil. Reduce heat and simmer 5 minutes. Just prior to serving add scallions, cilantro, tomatoes and shrimp.
When shrimp turn pink serve soup by layering the noodles and vegetables in a soup bowl. Ladle hot broth and shrimp into bowl and garnish with peanuts.