|4||15 min||15 min||Easy|
Prepare the noodles according to pack instructions, drain and keep warm.
For the broth, place all the ingredients together in a large saucepan. Bring to the boil and simmer for 10 minutes.
Remove ginger, garlic, chilli and star anise. Add tofu, onion and carrot, simmer for 3 minutes or until carrot is tender.
Divide noodles between four bowls. Ladle the tofu, vegetables and broth over the top and garnish with bean sprouts, coriander, basil and lime wedges.
Serve with hoisin and hot chilli sauce.