1) Add dried mushrooms, crushed garlic cloves, sliced ginger, and dried chilis to the broth in a medium pot and bring to a simmer. Let simmer for at least 10 minutes to infuse flavors.
2) Discard all the add-ins except the mushrooms and fungus. Slice that stuff thinly.
3) Add noodles to broth along with cubed tofu. Let simmer for 5 minutes until noodles are cooked. Season with salt or soy sauce and a dash of rice wine vinegar.
4) Ladle noodles and broth into bowls and top with mushrooms, scallions, chili oil, and chili garlic sauce.