Into a saucepan, add chopped spring onions, half of your chopped red chilli (keep the rest for later), coriander seeds, star anise, ginger and cinnamon stick and toast for a few minutes.
Next add the vegetable stock and a your soy sauce and leave to simmer on a low heat.
Tofu time. Slice it up and cover in soy sauce and olive oil and add to a pan. Allow it char on either side. Set it aside.
Add your mushrooms to the pan and allow them to soak up the soy sauce from the tofu.
Place your rice noodles into hot water. Once softened take the noodles out and add to your bowls for serving. Add your broth to the bowls followed by the tofu and mushrooms. Finally, garnish with chopped chilli, mint, coriander and basil. Then tuck in!