Recipe Index

Ingredients

• 2 Tbsp. vegetable oil
• 4 star anise pods
• 2 cinnamon sticks
• 8 whole cloves
• 1 tsp. coriander seeds
• ½ tsp. fennel seeds
• 1 medium onion, quartered
• 1 medium carrot, scrubbed, coarsely chopped
• 2 medium celery stalks, coarsely chopped
• 1 2" piece ginger, peeled, coarsely chopped
• 1 5x3" piece kombu
• ½ cup dried shiitake mushrooms
• 1 Tbsp. rock sugar or 2 tsp. raw sugar
• 1 Tbsp. white miso
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• 1 14-oz. block firm tofu
• 3 Tbsp. vegetable oil
• 2 tsp. soy sauce, divided
• 14 oz. oyster and/or shiitake mushrooms, torn or cut into bite-size pieces
• 2 heads of baby bok choy, halved lengthwise
• Kosher salt
• 12 oz. medium-width rice stick noodles
• Thinly sliced onion, thinly sliced scallions, bean sprouts, basil leaves, and lime wedges (for serving)

Method

1. Toast the star anise, cinnamon sticks, cloves, coriander seeds and fennel seeds in the first measure of vegetable oil over medium heat for about a minute until fragrant, then raise the heat and add the quartered onion, chopped carrot, chopped celery and chopped ginger, cooking for 8 to 10 minutes until the vegetables char in places.
2. Add the kombu, dried shiitake mushrooms, rock sugar, white miso, salt and 8 cups of water, scrape up the browned bits, boil briefly, then cover and simmer for 45 to 60 minutes until the broth turns golden and deeply fragrant, strain it and keep it warm over low heat with salt adjusted to taste.
3. Press the tofu block in a clean towel under a heavy weight for 10 minutes, then cut it into thin matchsticks.
4. Cook the tofu in the second measure of vegetable oil in a skillet over medium heat until browned underneath, about 6 to 8 minutes undisturbed, then toss it for about 5 minutes more until crisp all over and stir in half of the soy sauce.
5. Use the same skillet for the torn mushrooms, cooking them for about 4 minutes until softened and browning, then coat them with the remaining soy sauce for a minute and move them to the platter with the tofu.
6. Wilt the halved baby bok choy in the skillet with a few spoonfuls of water for about 2 minutes until bright green, season it with kosher salt, and add it to the platter.
7. Cook the rice stick noodles in boiling water until tender, drain them and rinse them under cold water so they do not stick.
8. Divide the noodles among bowls, arrange the tofu, mushrooms, bok choy, sliced onion and scallions on top, ladle in the hot broth, and set out bean sprouts, basil leaves and lime wedges for each person to add.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data