Step 1

Start by preparing the vegetables: peel and cut the radish and carrot into 1-inch thick slices. Peel the onion and cut it into quarters. Wash the corn and cut it into 1-inch thick slices as well.

Step 2

Pour 6 cups of water in a large pot. Add the vegetables and bring to a boil. Lower to a simmer, cover, and let simmer for about 45 minutes.

Step 3

In the meantime, prepare the tofu. Pat it dry and press it between sheets of kitchen paper towel to remove excess moisture. Cut the tofu into thick slices (or cubes) and transfer to a large dish or bowl. Add the soy sauce, minced ginger, oil, sugar, and five-spice powder. Stir to coat the tofu with the marinade. Let it marinate at least 30 minutes. Before serving, heat about one tablespoon of oil in a large skillet. Once hot, add the tofu with the marinade and sautée for 5-8 minutes, or until golden brown, flipping regularly to cook it on each side.

Step 4

After 45 minutes, add the soy sauce, coconut sugar, salt, dried shiitakes, anis, cinnamon, and five-spice to the pot. Let it simmer for another 15 minutes. Next, discard the whole spices as well as the corn. The broth is now ready, remove from heat and cover to keep hot.

Step 5

Cook the noodles according to the package instructions, and sautée your vegetables.

Step 6

Divide the cooked noodles between three serving bowls, top with the greens, sautéed tofu, and pour the hot broth over it. Serve immediately topped with fresh cilantro and fried shallot.