In a bowl, combine tamari and 2 teaspoons ginger to make a marinade. Place the cubed tofu in the bowl and marinate for 1 hour, turning occasionally.
Drain the tofu, reserving the marinade.
Sauté the tofu in sesame oil in a heavy 4-quart pan over medium-high heat until browned.
Add the vegetable broth, the remaining ginger and pepper to taste. Add the shitake mushrooms. Bring to a boil, turn the heat down to low, and simmer for 15 minutes.
Add the bok choy and simmer for 5 minutes.
Add the reserved marinade, the pea pods, water chestnuts, and noodles. Simmer for 5 minutes.
Add the lime juice. Taste and adjust seasonings.
Serve with cilantro and green onions to garnish.
Note: Add the additional tofu to make this soup a meal. Serve with Asian Slaw with Oriental Dressing. https://veggiefestchicago.org/recipe/oriental-dressing/
For a dessert, consider serving Frozen Mango Yogurt. https://veggiefestchicago.org/recipe/frozen-mango-yogurt/. Use vegan yogurt if you are avoiding dairy.