Homemade Ramen Noodle Soup - The Scramble

Ingredients

• 9 oz. udon noodles or curly Japanese noodles (use rice noodles for a gluten-free option)
• 1 Tbsp. sesame oil
• 1 tsp. fresh ginger (grated or finely chopped, or more to taste)
• 2 cloves garlic (minced, about 1 tsp.)
• 8 oz. sliced cremini or white button mushrooms (or use 1 oz. dried wild mushrooms, added with the broth)
• 32 oz. reduced-sodium chicken or vegetable broth ((for a brothier soup use 5 – 6 cups of broth))
• 2 carrots (sliced)
• 1/4 cup red or yellow miso paste (or use 2 Tbsp. reduced-sodium soy sauce or tamari)
• 1 - 2 heads broccoli (cut into florets (4 cups total))
• 1 Tbsp. rice wine (mirin, sake, or dry sherry)
• 4 scallions (dark and light green parts, thinly sliced (1/4 cup))