Ingredients for 4 servings

½ tsp. five-spice powder
1 cube Vegetable stock
1 small bok choy, cut crosswise into thin strips (keep stems and leaves separate)
1 small onion, thinly sliced
2 medium carrots, cut into narrow strips
3 tsp. vegetable oil, divided
3 ½ cups water
4 ounces firm tofu, cut into narrow strips
4 ounces wide rice noodles, (¼ to ½-inch wide), prepared according to package directions

Directions

Heat 1 teaspoon oil in 4-quart saucepot over medium heat and cook onion with five-spice powder, stirring frequently, until tender, about 4 minutes. Stir in water and the cube of Vegetable stock until Stock melts. Bring to a boil over high heat. Reduce heat to low and simmer covered, about 3 minutes.

Heat 1 teaspoon oil in 10-inch nonstick skillet over medium-high heat and cook tofu, stirring occasionally, until golden, about 4 minutes. Remove tofu from skillet and set aside.

Add remaining 1 teaspoon oil into same skillet over medium-high heat and cook bok choy stems with carrots, stirring occasionally, until crisp-tender, about 5 minutes. Stir in bok choy leaves and cook, stirring occasionally, about 1 minute. Stir in noodles.

Evenly divide soup into 4 bowls, then top with tofu and vegetables. Serve, if desired, with cilantro, green onions, bean sprouts and/or lime wedges.