Place a large pot over medium heat, add in the sesame oil, allow to heat up, then add the ginger and garlic, stir-fry until it is fragrant, about 2 minutes.

Add in the mushrooms, vegetable broth, soy sauce, water, rice vinegar, hot sauce, and shredded carrots. Stir and bring to a boil, then reduce the heat to low, and allow to simmer for 10 minutes.

Add the ramen noodles (discarding the seasoning packets) to the pot, and cook for 3-5 minutes.

Stir in the sliced scallions, and check for taste, as you can add more hot sauce or soy sauce to your taste.

Remove from heat, and serve in bowls, then top with some sliced tofu, sesame seeds, shredded carrots, and sliced scallions. Enjoy!