Start by chopping your mushrooms, bok choy, and spring onions. Mince the garlic and ginger so they’re ready to go. If you're using tofu, press it to remove any excess moisture, then cut it into cubes.

In a large pot, heat the sesame oil over medium heat. Once hot, add the garlic and ginger, sautéing for about 1-2 minutes until fragrant. This step helps release their aromatic flavors and creates the foundation for your broth.

Pour in the vegetable or chicken broth and add the soy sauce and chili paste. Stir everything together, bringing it to a simmer. Allow the broth to cook for about 5-7 minutes to let all those savory umami flavors meld together.

Add the mushrooms, bok choy, and tofu into the pot. Stir gently, ensuring everything is well-coated in the broth. Let it cook for another 5-7 minutes or until the vegetables are tender.

Once the vegetables are softened, add your cooked noodles to the pot. Stir and cook for an additional 2-3 minutes, just long enough to heat the noodles through. This step makes the soup heartier and more filling.

Taste the broth and adjust the seasoning if needed. If you prefer more heat, add extra chili paste or sriracha. For extra freshness, sprinkle some chopped spring onions on top.

Ladle the soup into bowls, making sure to get a good mix of the broth, tofu, vegetables, and noodles. Serve it hot, and enjoy the deep, savory flavors of your homemade Asian soup.