1. Saute onion about 10-15 minutes till golden brown.
2. Cut vegetables coarsly -- they are just being boiled for stock -- place them, ginger, and bouillon powder into a large pot, bring to a boil, and simmer 30-45 minutes.
3. Strain out the vegetables, saving the broth.
4. Add salt and pepper to taste.
5. At the last minute, boil the rice noodles and serve them on the side, along with Thai basil, mung bean sprouts, cut limes, microwave-heated baked tofu, and Vietnamese hot sauce.

Serve with egg rolls.