Peel the onion and garlic. Slice into chunks and wedges. Slice the chili. Peel and slice the ginger into chunks or slices. Cut the lemongrass into half or into 3, then cut the bottom parts in half lenghtwise. Set these aside for later. You can press the tofu while you're starting with the broth.
Starting the broth
Take a large pot and put it over medium-high heat. Heat up a bit of oil and add in the broth ingrediets, except for the vegetable stock. Don't stir too often, because you want these ingredients to char and brown the bottom of the pot. After about 5 minutes of charring, add in the vegetable broth and scrape the bottom of the pan with your ladle to get all of that flavour into the broth. Bring this to a boil and then turn the heat to the lowest setting and let it simmer without a lid for 1 hour up to 4 hours. Stir occasionally. The broth will reduce quite a bit.
The tofu part 1
While the broth is simmering you can start preparing the tofu. Cut the tofu in half lenghtwise and then into chunks. Mix together some teriyaki sauce and a splash of water. Coat the tofu in this sauce. Cut 3 nori sheets into squares (1 square for each piece of tofu).
The tofu part 2
brush the square with a bit of water so you can fold it without it breaking. Put a piece of tofu and fold the nori sheet around it. It doesn't matter that it isn't completely covered, Then coat the nori wrapped tofu in corn starch, tap off any excess corn starch. Heat up a small layer of oil in a pan and shallow fry the tofu on both sides until crispy and golden brown. After they're done place them on a plate lined with paper towel to drain off any oil.
Portobello mushrooms: Slice the mushrooms and sauté them in a bit of sesame oil and a pinch of salt. The leek: Cut off the green part of the leek, you could use them but mine looked a bit brown so I didn't use them. Slice off the bottom and cut it in half lengthwise, and those halves into half as well. Spring onion: Slice them at an angle. Chili: Also slice at an angle Lime: Cut into wedges. Coriander/cilantro: Tear off some leaves. Bean sprouts: Wash them. Noodles: Where I live we can buy those ramen noodles without the flavour packages. You could also use udon noodles. Cook those according to the package instruction. To keep them from sticking together after straining, add a little bit of sesame oil and mix together. Set these toppings aside for later.
The broth part 2
Strain the broth into another pot. Bring to a boil again.
Add a bit of everything to a serving bowl! You can leave out or add any toppings that you like. Enjoy :)