Noodles keep softening while you debate whether the broth needs more soy sauce. Make those decisions before they enter the bowl, and dinner will have a better texture.
Simmer 700 ml vegetable stock with a few thin slices of fresh ginger and a crushed garlic clove for about 10 minutes. Add sliced mushrooms and cook until tender. Taste, then season with soy sauce in small amounts. Remove the larger ginger pieces if you do not want to bite into them.
Cook 150–160 g egg-free noodles according to the packet. Divide between two bowls with cubes of heated firm tofu and cooked greens, then pour the hot broth over. A little spring onion can go on top.
The broth should be pleasant enough to sip on its own. If it is too salty, dilute it before adding the other ingredients; lime juice may brighten the taste but will not remove the salt already present.