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Pull the stems from the mushroom caps. Wipe away any dirt from the caps with a damp paper towel, then thinly slice the caps. Discard the stems.
Grate the ginger. Juice the lemons. Thinly slice the scallions.
In a large saucepan, heat the broth over medium-high heat. Add the ginger and mushrooms and let come to a boil. Add the rice noodles and cook until tender, 2 to 4 minutes. Measure and stir in the lemon juice.
Divide the noodles and broth among bowls and top with scallions.