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
Heat both oils in a large 2.5-qt. sauce pan over medium-high heat.
Add carrot and green onions; cook until slightly softened, about 3 minutes.
Stir in stock, soy sauce, ginger, star anise and bird's-eye chili; bring to a boil.
Add tofu. Reduce heat and simmer gently for 3 minutes.
Stir in cilantro just before serving. Remove and discard star anise and bird's-eye chili.
Divide noodles amongst deep soup bowls and ladle soup over noodles.