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1
Have the broth at a simmer in a soup pot.
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2
Place the tofu in a bowl and season with soy sauce if desired.
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3
For soba: Bring 3 or 4 quarts of water to a boil in a large pot.
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4
Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together.
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5
Wait for the water to come back up to a rolling boil; it will bubble up, so don't fill the pot all the way; and add 1 cup of cold water.
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6
Allow the water to come back to a rolling boil and add another cup of cold water.
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7
Allow the water to come to a boil one more time and add a third cup of water.
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8
When the water comes to a boil again, the noodles should be cooked through.
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9
Drain and divide among 6 large soup bowls.
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10
For rice noodles: Bring a large pot of water to a boil and add the noodles.
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11
Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes).
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12
Drain and divide among 6 large soup bowls.
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13
Add the thinly sliced mushroom caps and spinach to the simmering broth, and as soon as the spinach wilts (about 20 seconds) ladle the broth and spinach into the soup bowls.
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14
Divide the tofu among the bowls.
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15
Sprinkle on half the cilantro, half the basil leaves and the green onions.
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16
Pass the chopped chilies, the mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on.
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17
Serve with chopsticks for the noodles and soup spoons for the soup.
