For the broth:

Sauté the chopped onions on medium heat. Be careful not to let the onions change colour. Browned onions will darken the broth.

Add in the white parts of bok choy, garlic and ginger and let them cook down.

Pour in the chicken broth and let it boil once. Add in the water and check for salt - add if needed.

For the Crispy Tofu:

Chop tofu in long thin slices and fry on med heat.

Once it gets a little brown add in the green leaves of Bok Choy along with soy sauce.

Sauté a few more minutes to let the flavours blend together.

In the meanwhile chop the toasted peanuts and basil leaves.

To Assemble:

Divide cooked rice noodles, broth and crispy tofu amongst 4 bowls. Add toppings of your choice and enjoy!

Tip: other topping ideas include Sriracha and green chilies