If you like noodles, you'll like this. If you like soup, you'll like this. If you like noodle soup, you'll love this. Obviously.
1 Yellow Onion
2 clove Garlic
2 in Ginger
1 Cinnamon Stick
1/2 tsp Peppercorns
6 Whole Cloves
3 Star Anise
1 tsp Neutral Oil
1 Vegetable Bouillon Cube
2 tbsp Soy Sauce
1/2 head Broccoli
10 Medium Mushroom
6 oz Rice Noodles
350 g Firm Tofu
1/2 tbsp Neutral Oil
1 tsp Salt
5 cup Water
Place the peeled, cut into large chunks Yellow Onion and Shallot, cut in half Garlic, cut in half Ginger through Star Anise, cut in half Cinnamon Stick, Peppercorns and Whole Cloves...
...in a medium pot on high heat and dry roast until fragrant, about 2 minutes, stirring throughout.
Then add Neutral Oil and continue to sauté for another 60 seconds before adding Water and crushing in a Vegetable Bouillon Cube.
Bring to a boil, the reduce to a simmer for 25 minutes to allow the flavours to meld, partly covered.
Prepare the tofu by heating Neutral Oil in a non-stick pan on high heat, sprinkle Salt to evenly distribute. Add the sliced Firm Tofu to the pan, decrease the heat to medium-high and do not disturb until golden, about 5-8 minutes.
Then flip and allow other side to cook; again, do not disturb until golden, about 5 minutes. Remove from heat and set aside.
Add a strainer to the top of a large pot on medium-high heat and drain the broth, straining out the onions, garlic, ginger and spices.
To this broth, add the Soy Sauce through Medium Mushroom, thinly sliced Carrot and cut into florets Broccoli, and partly cover, allowing to simmer for about 5 minutes.
While the veggies cook, add the Rice Noodles to a small pot on high heat and cover with boiling water. Allow to cook until al dente, about 1 minute. Drain and set aside.
To prepare the noodle bowl, simply divide the noodles between the bowls, ladle veggies and broth on top, add the cooked tofu and load the bowl full with all the desired garnish. Serve immediately and enjoy while hot!