Japanese Vegetable Noodle Soup - The Scramble

Ingredients

• 64 oz. reduced-sodium chicken or vegetable broth (or use any variety)
• 3 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
• 1/2 inch fresh ginger (peeled and sliced into 3 quarter-size slices)
• 2 cups bok choy or napa cabbage (sliced)
• 2 cups sliced cremini or white button mushrooms
• 2 carrots (thinly sliced)
• 8 - 16 oz. extra-firm or firm tofu,
• 2 pkgs. (3 oz. each) ramen noodle soup, any variety
• 4 scallions (thinly sliced)
• 2 Tbsp. rice wine or mirin, (or use juice of 1/2 lime)