In a pot with water, cook the pasta following the instructions on the package and once ready, set aside.
In the meantime, prepare the vegetables. Hydrate the mushrooms in warm water and peel the carrot. It is not necessary to peel the zucchini or the eggplant. Julienne the onion and the rest of the vegetables, or long and thin strips. For this we can help ourselves with a vegetable cutter, or do it directly with a good knife.
Take a frying pan and add one to two tablespoons of extra virgin olive oil. When hot, add the onion and stir a little. Then add the eggplant in strips, since it is what takes the longest to cook. When the pieces have browned a bit, add the carrots and then the zucchini. Let it sauté for a few minutes and add the soy sauce, this way the vegetables absorb the flavor of the sauce. It is worth covering the pan so that they cook more quickly. Season with pepper and ground ginger. Ideal to remove from time to time so that the vegetables take color on both sides. Of course, you must not let the vegetables get too soft, the good thing about this dish is that they are somewhat crunchy.
Immediately afterwards, combine the pasta with the vegetables. Pour the pasta into the pan and add the mushrooms (already hydrated) and then stir with the help of a wooden spoon. If we see that the pasta is a bit dry, add a tablespoon of the pasta cooking liquid.
Finish with the chopped chives, sesame seeds and sesame oil (optional). Serve immediately and when eating, finish with an extra bit of fresh thyme.