Bring a saucepan of water to boil. Add noodles and simmer for 2 minutes, or until cooked al dente. Drain and rinse in cold water.
2. Simmer the broth
Peel and grate ginger. Add to a second saucepan with 1 cinnamon quill, star anise, crumbled stock cubes, 1 tbsp sugar and 1 tbsp soy sauce. Pour in 2L water. Cover and bring to a simmer over medium heat for 15 minutes.
3. Prepare the fresh ingredients
Halve asian greens. Set aside with bean shoots, mint and sliced chilli.
4. Char the Asian greens
Heat a frypan over medium-high heat with 1 tbsp oil. Add asian greens, cut side down and cook for 2 minutes until charred.
5. Add the tofu
Slice or dice the tofu. Add to simmering broth for 2-3 minutes until warmed through.
6. Finish and plate
Divide noodles, tofu, asian greens and broth among bowls. Top with even amount of bean shoots, mint and chilli. Serve with soy sauce for seasoning.
There will be 2 cinnamon quills in the packet. Reserve one for recipe 4.
We recommend palm/coconut or brown sugar for this recipe.
Rice noodles, 1 packet
Cinnamon quill, 1 *
Star anise, 2
Asian greens, 1 bunch
Bean shoots, 1 bag (250g)
Mint, 1 bunch
Red chilli, 1
Lite fried tofu, 2 packets
From your pantry
Oil (for cooking), stock cubes (2), soy sauce (or tamari), sugar (see notes)