Aromatics: Warm the oil in a large pot or Dutch oven over medium heat. Add the white portion of the green onions, garlic, and ginger and sauté for 1 to 2 minutes, until fragrant and beginning to brown. Add the ground turmeric and black pepper and sauté for an additional minute.
Veggies: Add the carrot and broccoli and mix well.
Simmer: Add the tofu to the pot along with the vegetable bouillon and water. Stir well. Turn the heat to high and bring to a boil, then add the rice noodles. Reduce the heat to medium and simmer the rice noodles until they are cooked according to package instructions (usually 5 or so minutes).
Season: Turn the heat off and stir in the spinach (if using), parsley, and green portion of the green onions. Season with salt and pepper to taste (I added 1/2 teaspoon of salt).
Serve: Serve warm. Store any leftovers in the refrigerator for up to 3 days.
Assemble: Divide the seasoned veggies into 2 large jars (or your preferred serving size) that can each hold at least 4 cups of liquid. Top the veggies off with the tofu, followed by the dry noodles, parsley, and green onion. Seal the jars and store in the fridge for up to 5 days.
Enjoy: To prepare 1 serving – bring 1 1/4 cup (295 ml) to a boil on the stove or in an electric kettle. Pour the hot water into the jar, re-seal, and let sit for 10 minutes. Uncover and stir well. Season with additional salt or pepper to taste, if necessary.
