Heat a large soup pot over medium heat, then add the onion and sauté for a few minutes. Add the tofu, continuing to sauté with minimal stirring until the onion and tofu are softened (just a few minutes) or browned (five or more minutes), depending on your preference.
Add the mushrooms, bok choy, cabbage, garlic, and spices. Sauté for a few more minutes, until the veggies have softened.
Add 8 cups of veggie broth and bring to a boil. Once boiling, add the rice noodles. After one minute, stir the noodles frequently for 3 minutes to separate them.
Serve immediately with cilantro, Thai basil leaves, or other garnishes you enjoy.