500 ml chicken or vegetable stock
2 tbsp grated ginger
1 stalk lemongrass bashed to release oils
60ml soy sauce
1 star anise
300g firm tofu, silken. Sliced thickly
Handful Asian greens of your choice
Bring the stock to a boil and add the ginger, lemongrass, soy sauce and star anise.Boil for few minutes. Reduce heat and add the rest of the ingredients. Cook until everything is tender. Serve with the tofu on top of the noodles and spoon the broth over. Enjoy!