Finely chop the shallot, garlic, and ginger. Heat olive oil in a medium stockpot over medium heat, then sauté the chopped shallot, garlic, and ginger until fragrant. About 2 to 3 minutes.
Add the daikon radish to the pot and cook for another 3 to 4 minutes, giving it a good stir now and then.
Toss in the chopped tomato and fresh shiitake mushrooms. Stir in the cane sugar, chili oil, and doubanjiang paste. Let everything sizzle together for 3 to 4 minutes so the flavors get cozy.
Pour in the soy sauce and non-alcoholic rice vinegar, followed by the vegetable stock. Give it all a stir, cover the pot, lower the heat to medium, and let it simmer for 10 minutes.
While the soup simmers, bring a separate pot of water to a boil and cook the rice noodles according to the package instructions. Drain and set aside.
After the soup has simmered, add in the snow peas, enoki mushrooms, and chopped tofu. Cover the pot again and cook for another 5 minutes to let the veggies soften and the tofu soak up all that goodness.
To serve, place the cooked rice noodles into bowls and ladle the hot soup over them generously.
Top each bowl with sliced green onion, chopped cilantro, and a sprinkle of white sesame seeds. Dig in while it's hot and steamy!