Step 1

Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and stir fry for a minute or two, until fragrant.

Step 2

Add the shredded carrots, mushrooms, broth, water, soy sauce, rice vinegar and hot sauce. Stir and bring to a boil, then lower heat and simmer for 10 minutes, until the carrots and mushrooms soften.

Step 3

Add the noodles to the pot and cook for 5 minutes, until the noodles have softened. Now add the sliced scallions and stir in.

Step 4

Taste; add more hot sauce or soy sauce as desired.

Step 5

Remove from heat and serve in bowls with more sliced scallions, sesame seeds, more shredded carrots, extra firm tofu and more hot sauce. Enjoy!