In a medium-sized pot, combine vegetable broth, soy sauce, ginger, garlic, rice wine and bring to a simmer for 10 minutes.
Roast in an oven or sautee the mushrooms till tender and set aside.
In another pot, boil the ramen noodles following the instructions on the pack. Drain in a sieve when the desired texture is achieved and set aside.
To assemble the dish, use a ladle to scoop some of the broth in a bowl. Add half of the cooked ramen noodles in the bowl, place the sauteed mushrooms on one side, the green onions and chili peppers on another side.
Extra: drizzle a tbsp of sesame oil on your bowl of ramen and enjoy.