- 2 cinnamon sticks
- 3 whole cloves
- 2 star anise
- 1 large white onion, peeled and quartered
- 4-inch piece of fresh ginger, peeled and halved lengthwise
- 4 cups vegetable broth
- 4 cups water
- 2 tablespoons tamari or soy sauce
- 6 ounces rice noodles
- 1 tablespoon avocado oil or neutral-flavored oil of your choice
- 5 ounces thinly sliced shiitake mushrooms
- Salt to taste
- Mung bean sprouts
- Sprigs of fresh basil or cilantro
- Springs of fresh mint
- Thinly sliced green onions
- Very thinly sliced fresh jalapeno peppers
- Small wedges of lime
- Warm a medium soup pot, Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. Add the onion, ginger, vegetable stock, water, and tamari. Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes to give the flavors time to meld.
- Prepare your rice noodles by cooking them according to package directions. Set them aside.
- To prepare the shiitake mushrooms, warm the oil in a medium skillet over medium heat until shimmering. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.
- Once the broth is done cooking, strain out the onions, ginger and spices (this is easiest with a small metal sieve, but you can also strain the mixture through a colander into another large bowl). Season it to taste with extra tamari and/or salt until the flavors of the spices really shine.
- Ladle the broth into bowls, add cooked noodles and mushrooms, and fresh garnishes