Ingredients

• 1 tbsp oil
• 4 cups sliced cremini mushrooms
• 4 green onions, thinly sliced
• 2 garlic cloves, minced
• 2 tsp grated fresh ginger
• 4 cups vegetable broth
• 2 tbsp soy sauce
• 2 star anise
• 8 oz rice noodles
• 3 baby bok choy, chopped
• 8 oz extra-firm tofu, cut into 1/2″ cubes
• 1 tsp sesame seeds
• 1/2 tsp red pepper flakes

Preparation

In a large pot, heat the oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 4 to 5 minutes. Stir in the white part of the green onion, garlic, and ginger. Cook until they become fragrant, about 1 minute. Stir in the broth, soy sauce, and star anise. Bring the mixture to a boil and reduce the heat to medium-low. Cook, stirring occasionally, until the broth reduces slightly, about 5 to 10 minutes.
Remove and discard the star anise. Add the rice noodles and cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add the bok choy and tofu and cook until the bok choy is bright green and the tofu is heated through, about 2 to 3 minutes.
Serve immediately topped with the remaining green onion, sesame seeds, and red pepper flakes. Store in the refrigerator for up to 5 days.