1 tsp. olive oil
1 tsp. sesame oil
1/2 c. carrot, thinly sliced on the bias
1 green onion, thinly sliced on the bias
3 c. chicken stock
1 Tbsp. soy sauce
1 Tbsp. fresh ginger, grated
1 star anise
1 Thai bird's-eye chili, halved lengthwise, optional
1/2 c. firm tofu, drained, cut into 1/2-in. cubes
2 Tbsp. fresh cilantro, chiffonade
4-oz. package Japanese Udon noodles or rice noodles, cooked, rinsed and lightly coated with oil