• Course


  • Prep time

    15 Mins

  • cook time

    1 Hr 45 Mins

  • servings




  • 1 onion, peeled & sliced into 1-inch-thick rounds
  • 1-2 thumbs ginger, sliced in half lengthwise
  • 5 garlic cloves
  • 2-3 cinnamon sticks
  • 2 star anise
  • ½ tsp cloves
  • 1 tsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 tsp whole black peppercorns
  • 5-6 cardamom pods
  • 1 liter water
  • 1 liter vegetable broth
  • 2 cups fresh shiitake mushrooms, stems separated & caps thinly sliced
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce, tamari or vegan fish sauce
  • ½ tsp sea salt, more to taste
  • 2 tbsp rice vinegar
  • 1-2 bok choy, sliced in half or quartered


Other Toppings

  • ½ cup mung bean sprouts
  • ¼ cup fresh mint
  • ¼ cup fresh cilantro
  • ¼ cup fresh Thai basil
  • 1-2 tsp chopped red chilies (optional)
  • 2-3 lime wedges

product used in the recipe

  • 1

    Line a baking tray with parchment paper. Add onion, ginger, and garlic in a single layer. Place on top rack in the oven and broil until charred (~3-5 mins).

  • 2

    Place a deep pot on a medium-high heat. Add cinnamon sticks, star anise, cloves, fennel seeds, coriander seeds, peppercorns, and cardamom pods and heat for 30 seconds, stirring often.

  • 3

    Add broiled onions, ginger, and garlic together with the water, vegetable broth, shiitake stems, sugar, soy sauce, sea salt, and rice vinegar. Stir until well mixed, then bring to a simmer, place the lid on, and cook for at least 1 hour, up to 6 hours. The longer you cook the broth, the more flavorful it will be.

  • 4

    Strain veggies and spices.

  • 5

    Add in mushroom caps and bok choy, then cook for a further 5-6 mins, until mushrooms and bok choy are tender. Remove from heat.

  • 6

    To cook the noodles, bring salted water to a boil in a medium-sized pot, add noodles, cook for 1 minute, then separate with a fork. Cook for a further 3-4 mins, until tender. Drain and rinse under cold water.

  • 7

    Divide noodles between bowls and top with the broth, bean sprouts, mint, cilantro, basil, chopped chilies (if using), and a wedge of lime. Serve immediately.

product used in the recipe

Instruction video