3 cups (750 ml) good quality vegetable stock
1 tsp Chinese five spice powder
½ tsp pepper
½ small onion, roughly chopped
5 shitake mushroooms, rehydrated
Any vegetables you like (I use carrots, baby bok choy, sugar snap peas, broccoli and cauliflower)
½ block (approx. 200g) of tofu (I prefer either silken tofu or deep fried tofu)
Your favourite noodles (I use glass noodles, rice vermicelli or udon noodles)
1 tsp toasted sesame oil