1 onion, unpeeled and quartered

1 piece fresh ginger, about 2 inches (5 cm), unpeeled and sliced

2 cloves garlic, unpeeled and halved

1 star anise

1 tbsp (15 ml) olive oil

8 cups (2 litres) vegetable or chicken broth

4 cups (1 litre) water

1 cup (250 ml) strained tomatoes or tomato sauce

1/4 cup (60 ml) low-sodium soy sauce

3 tbsp (45 ml) fish sauce

3 tbsp (45 ml) lime juice

1 tbsp brown sugar

1 tsp (5 ml) sambal oelek

6 oz (170 g) ramen noodles (see note)

3/4 lb (340 g) silken tofu, cubed (see note)

1/2 lb (225 g) baby bok choy, cut into wedges

1/2 lb (225 g) white mushrooms, thinly sliced

In a large pot over high heat, brown the onion, ginger, garlic and star anise in the oil for 2 minutes.

Add the broth, water, strained tomatoes, soy sauce, fish sauce, lime juice, brown sugar and sambal oelek. Bring to a boil and let simmer for 10 minutes.

Meanwhile, in a small pot of salted boiling water, cook the noodles for 3 minutes or until al dente. Drain.

Place the tofu, bok choy, mushrooms and cooked noodles into large, deep soup bowls.

Strain the hot broth into the bowls and let rest for 5 minutes before serving.

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