Soupy Noodles with Silken Tofu and Bok Choy

INGREDIENTS

• Stir-Fry Broth
• 1 tablespoon dark sesame oil, divided
• 1 (12.3-ounce) package firm tofu, drained and cut into 1/2-inch cubes
• 6 cups chopped bok choy (about 1 bunch)
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, chopped
• 2 1/2 cups hot cooked Chinese-style noodles (about 4 ounces uncooked pasta)
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 1/4 teaspoon chili oil (optional)