Step 1

Heat a very large pot over medium-high heat and add the onion and ginger. Fry, stirring frequently, until they begin to char and blacken. This should take about 10 minutes. Be careful no to let the bottom of the pot burn or else it will make your soup bitter.

Step 2

Add the star anise, cloves and cinnamon and dry roast for a couple more minutes until fragrant. Add the coriander seeds and give them 20 – 30 seconds to release their aroma.

Step 3

Add the garlic, veggies, shiitakes and water. Bring to a boil then reduce the heat to just a bare simmer. Leave for 45 minutes until the stock is dark and flavourful. Strain and add Maggi liquid seasoning (or soy sauce) and salt to taste.

Step 4

Meanwhile, heat a small pan over medium-high heat and add 1 tablespoon of oil. Once hot add the tofu and fry until crispy. Combine the soy sauce, miso paste, rice vinegar and paprika in a small bowl and pour over the tofu. Fry until the liquid is evaporated and the tofu is crisp. Remove to a plate.

Step 5

Reduce the heat under the pan to medium and add an additional 2 – 3 tablespoons of oil to the pan. Add the matchstick white and light green parts of the green onion. Allow to fry until golden brown – about 5 – 10 minutes, then remove to a paper-towel lined plate.

Step 6

Bring a large pot of water to the boil and cook the bok choy until the stems are tender. Remove to a plate then add the rice noodles to the pot. Boil until al dente then strain and rinse under cold water to stop the cooking process.

Step 7

Divide the noodles between four bowls and ladle over the hot stock. Top with the bok choy, tofu, bean sprouts, frizzled green onion, dark green parts of the green onion, chili pepper, lime slices and cilantro/basil.