Ramen Vegetable Noodle Soup - The Scramble

Ingredients

• 1 Tbsp. sesame oil
• 4 cloves garlic (coarsely chopped (about 2 tsp.))
• 1 – 2 Tbsp. fresh ginger (peeled and thinly sliced)
• 8 oz. cremini or button mushrooms (sliced)
• 2 carrots (thinly sliced (2 – 3 cups))
• 8 cups reduced-sodium vegetable or chicken broth
• 4 ramen noodle cakes (use wheat/gluten-free noodles like Lotus Foods brown rice noodles if necessary)
• 15 oz. extra-firm tofu (drained, wrapped in a clean dishcloth to remove extra water, and cubed)
• 4 scallions (dark and light green parts, thinly sliced)
• 2 tsp. rice vinegar or rice wine vinegar
• 1 – 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)