1. Preheat oven to 170°C (340°F). On a baking sheet, place 2 slices of tofu, cover them with a little teriyaki sauce, and bake for 8-10 minutes. (If you don't want/have or don't like tofu, you can replace it with shredded chicken or simply omit it).
2. Meanwhile, in a pot, heat a little avocado oil. Add the julienned onion, grated ginger, and minced garlic and sauté for 2 minutes.
3. Add 3 cups of vegetable broth and bring to a boil.
4. Once boiling, add the julienned carrot, julienned cabbage, and ramen noodles. Let it cook for about 5 minutes until the noodles are soft.
5. Finally, add the mushrooms. (After this, don't leave it on the heat for more than 3 minutes so the mushrooms don't shrink too much).
6. Serve the soup with the baked tofu and a hard-boiled egg.
