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Sauté shallot, garlic and ginger in a little oil for 2–3 minutes until fragrant.
Pour in vegetable broth. Add soy sauce, rice vinegar, lime juice, honey and sesame oil. Bring to a gentle simmer.
Add tofu and bok choy and simmer for about 4–5 minutes, until the bok choy is tender but still bright.
Add rice noodles and cook according to package directions, usually 2–4 minutes.
Taste the broth and adjust with more soy sauce, lime or rice vinegar as needed.
Ladle into bowls and top generously with alfalfa sprouts, cilantro, sesame seeds and chili crunch.