Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.

Heat oil over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute.

Add mushrooms and cook until slightly soft, 2 to 3 minutes. 

Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil.

Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. 

 Rise heat to high and add the noodles, pushing them down into the broth.

Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro