Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 onion, halved (about 150 g)
  • 4 cloves garlic, smashed
  • 1-inch piece fresh ginger, sliced (about 25 g)
  • 2 whole star anise
  • 1 stick cinnamon (about 3 inches)
  • 6 cups vegetable broth (1.4 L)
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon miso paste (optional) (15 g)
  • Salt, to taste
  • 8 oz rice noodles (225 g)
  • 1 cup shiitake mushrooms, sliced (75 g)
  • 1 cup bok choy, chopped (75 g)
  • 1 cup carrot, julienned (120 g)
  • 1 cup bean sprouts (100 g)
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving
  • Sriracha or hoisin sauce, for serving

Instructions:

  1. In a large pot, heat vegetable oil over medium heat.
  2. Add onion, garlic, and ginger; sauté until fragrant and lightly browned (about 5-7 minutes).
  3. Stir in star anise and cinnamon stick; cook for an additional minute to toast spices.
  4. Add vegetable broth, soy sauce, and miso paste (if using); bring to a boil.
  5. Reduce heat, cover, and simmer for 30-40 minutes to develop flavors.
  6. Cook rice noodles according to package instructions; drain and set aside.
  7. In the last 10 minutes of simmering broth, add shiitake mushrooms, bok choy, and carrots.
  8. Remove aromatics and spices from the broth using a strainer.
  9. Distribute noodles in bowls, ladle hot broth and vegetables over the noodles, and top with bean sprouts and cilantro.
  10. Offer lime wedges and sauces on the side for guests to customize.