Vegan & Gluten Free "Chicken" Noodle Soup

I needed a soup to throw all of my week-old veggies into so I could buy new ones and also had some rice noodles that I've been wanting to try.  I thought a vegetarian mimic of chicken noodle soup would be good, and it turned out great.  The husband (who always turns his nose up at tofu) thought it was one of the best "chicken" noodle soups he'd had.  It's certainly worth a try if you're gluten free or vegetarian/vegan.  I like my veggies very visible in a soup like this, so I cut my carrots, celery and mushroom into fairly big pieces.

3 Tab. olive oil
1 onion, chopped
1 c. carrots, sliced
1 c. celery, sliced
1/2 lb. (approx. 2 c.) mushrooms, quartered or chopped
1/2 c. red bell pepper, chopped (optional)
3 cloves garlic, minced
1 Tab. fresh thyme, chopped (can substitute dried if you want)
1 Tab. fresh rosemary, chopped (same here)
6 c. veg broth - or 6 c. water plus equivalent bouillon of your choice (chicken, veg, etc)
1/2 box (8oz.) wide rice noodles (I used "A Taste of Thai" brand) (you could use any width)
12 oz. silken or firm tofu (I used Mori-Nu), chopped (I cut mine into about 1/2 tsp. rectangles.)
1 Tab. fresh dill, chopped
1 Tab. fresh parsley, chopped
salt
pepper

Saute onion, carrot and celery in olive oil for 5-10 min (until softening).  Add bell pepper, garlic, thyme and rosemary.  Saute a few more minutes.  Add water/bouillon or broth.  Bring to a boil, then lower to a gentle simmer until all veggies are as tender as you like (maybe 15-20 min.).  Meanwhile, cook rice noodles in another pot following package directions (mine were to cook like pasta in plenty of boiling water for 5-8 min.).  Rinse and drain noodles.  When your veggies are cooked the way you want, dump in the noodles, tofu, dill and parsley.  Stir very gently together and season with salt and pepper to taste.  Silken tofu will begin to crumble if you don't stir it kindly...  (May need to add up to a teaspoon of salt depending on the type of broth you used.)