Prepare all ingredients. Chop garlic and onion. Thinly slice carrot, tofu and shitake.
Boil noodle for about 3 minutes until cooked. Fry tofu until it's surface become golden brown. Set aside.
Heat wok with medium heat, then saute ginger, garlic and onion until fragrant. Add carrot and cook for 2 minutes. Put shrimp and shitake in and stir it well.
Add water, oyster sauce, soy sauce, fish sauce, mushroom stock powder, and white pepper (you could add chili as well). Mix it well for 3 minutes, then add bok choy and tofu. Change fire to lowheat and cook for 2 minutes. Add sesame oil and pour corn starch mixture. Stir it until the soup a bit thicken. Turn of heat
Put noodle in a large bowl and pour Sapo Tahu. Serve it while it hot
