In a large stock pot, melt butter over medium-high heat. Add onions and cook for 2-3 minutes. Add garlic and ginger. Cook for an additional 1-2 minutes.
Slowly pour in vegetable broth while scraping the bottom of the pan. Add soy sauce and white pepper. Bring to a boil.
Add noodles and cook according to package instructions (7-8 minutes typically). For the last two minutes of cooking time, add frozen peas.
Serve with cilantro. Top with scallions or sesame seeds as desired.
Notes
This soup is super versatile - add your noodles of choice and frozen veggies of choice. I use whole wheat fettuccine noodles and frozen peas.
To make this soup vegan, use olive oil instead of butter.