A homemade version of a spicy traditional Vietnamese soup.
Combine chicken broth, star anise, ginger paste, and sriracha hot sauce in a stockpot; bring to a boil. Add tofu, broccoli, mushrooms, and carrots and cook until vegetables are tender, 5 to 7 minutes.
Bring a separate pot of water to a boil. Remove pot from heat and add rice noodles to the water; let stand until noodles are softened, about 4 minutes. Drain water and rinse noodles under cold water.
Remove star anise from broth mixture.
Pile cold noodles into serving bowls and top with broth mixture; garnish with green onion.
Per Serving: 159 calories; protein 5.2g; carbohydrates 29.2g; fat 2.3g; cholesterol 4.5mg; sodium 990.7mg.