1 Combine the noodles with hot water to cover in a heatproof container.
Cover and soak until al dente, 15 to 20 minutes.
2 Meanwhile, combine the broth, mushrooms, and ginger in a large saucepan and bring to a simmer. Cover and simmer until the mushrooms are done, about 10 minutes.
3 Drain the noodles well. Transfer them to a cutting board and chop in several directions to shorten.
4 Stir the noodles and scallions into the broth and season with pepper. Add a bit more water if the soup is too thick. Serve at once.
Calories: 127 Total fat: 0 g
Protein: 2 g Carbohydrate: 28 g
Cholesterol: 0 mg Sodium: 222 mg