In large saucepan, heat oil over medium-high heat. Add ginger and garlic, and cook 30 seconds. Stir in broth, 1 cup water, and anchovy paste, and bring to a boil. Add pasta and carrots, and cook until tender, about 4 minutes. Stir in remaining ingredients except cilantro. Divide soup among bowls, and garnish with cilantro, if desired. Makes 4 servings.