The Soup:
1. Boil three big pots of water (one for soup, two for cooking the noodles).
2. Place the ginger, garlic, the bottoms (only) from the cilantro, the bouillon, rice wine vinegar, soy sauce, sugar, and lemon/grapefruit rind in the water. Bring to a boil, then simmer for 30-45 minutes, or until you are finished with everything else. If you use shiitake mushrooms, the stems may be added to the stock (from the beginning) to increase deliciousness.
3. Adjust seasonings to taste, and especially add more lemon/grapefruit and cilantro towards the end, as those flavors may tend to become cooked-away.
Veggies:
1. Wash, chop, put in serving bowls. Broccoli, tofu, and bean sprouts should be very lightly steamed first.
Rice noodles:
1. Put the noodles in the water only once it's boiling. They will cook quickly- probably 3-4 minutes (much faster than the package says). Try a noodle to see whether it's done. Fish them out with spaghetti spoon or drain the whole thing through a colander. Run cold water through them so they won't stick together.
2. Serve with Sriracha sauce.