Begin by pouring 5 cups of vegetable or mushroom broth into a large saucepan. Place it over medium heat and allow it to warm up for about 5 minutes.

While the broth warms, finely mince 1/2 inch of ginger, 2 cloves of garlic, and 1 hot green chili together. Add to the simmering broth and allow flavors to infuse for around 2 minutes.

Stir in 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of vinegar. Season with salt, black pepper, and sugar. Mix vigorously for a minute.

Once the broth reaches a rolling boil, add 1/2 cup of thinly sliced carrots, 1 cup of chopped mushrooms, and 1/2 to 1 cup of chopped tofu. Stir well and cook for an additional 3-4 minutes.

Fold in 1 cup of shredded cabbage and let it cook for 2 more minutes, stirring occasionally.

In a small bowl, combine 1 tablespoon of cornstarch with 1/2 cup of the remaining broth to create a slurry. Whisk until smooth.

Add 3 ounces of ramen noodles directly into the boiling soup and cook them according to package instructions, about 3-4 minutes.

Once the noodles are cooked, slowly pour the cornstarch slurry into the pot while stirring gently. Let it boil for 1-2 minutes.

Remove the soup from heat and adjust seasonings as needed. Garnish with chopped green onions and serve immediately.