Vegan Pho Noodle Soup

Warm a medium soup pot or Dutch oven over medium heat. Add the [two 3-inch cinnamon sticks], cloves (3 whole), and anise (2 star) and toast until fragrant, stirring occasionally, for about 3 to 4 minutes. Add the white onion (1 large), [4-inch fresh ginger root], vegetable stock (4 cups), water (4 cups) and tamari (2 tbsp). Bring the mixture to a boil, then reduce heat to a gentle simmer. Simmer for minutes (30) to meld flavors. (To char onions and ginger for more intense flavor, slice onion in half, don't peel ginger, then broil/roast until charred before adding to pot). Start 4m timer

While the broth simmers, prepare the rice noodles (6 oz) according to package directions. Set aside.

In a medium skillet, warm avocado oil (1 tbsp) over medium heat until shimmering. Add the thinly sliced shiitake mushrooms (5 oz) and a few dashes of [salt]. Cook until tender and lightly browned, about 4 to 6 minutes. Set aside. Start 6m timer

Once the broth is done, strain out the [white onion], [fresh ginger root], and spices. Season to taste with extra [tamari] and/or [salt] until the flavors shine.

Ladle the broth into bowls. Add cooked [rice noodles] and [shiitake mushrooms]. Garnish generously with [mung beans sprouts], [fresh basil sprigs] or cilantro, [fresh mint sprigs], [thinly sliced green onions], and [fresh jalepeno] (if desired). Serve immediately with chopsticks and soup spoons.