Asian Mushroom Noodle Soup

Instructions

1. 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.
2. 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.
3. Serve immediately topped with the remaining green onion, sesame seeds, and red pepper flakes. Store in the refrigerator for up to 5 days.