Vegan Pho (Vietnamese Noodle Soup)

Bahan-bahan (4 porsi)

• 1 large white onion, peeled and halved
• 3 -inch piece of fresh ginger, halved lengthwise
• 5 star anise
• 4 whole cloves
• 3 (3-inch) cinnamon sticks
• 2 cardamom pods
• 1 tablespoon whole coriander seeds
• 8 cups good-quality vegetable stock (or mushroom stock*)
• 1 tablespoon brown sugar
• 2 teaspoons low-sodium soy sauce or tamari
• 2 teaspoons rice vinegar
• fine sea salt, to taste
• 7 ounces uncooked thin rice noodles
• 1 tablespoon olive oil (or any neutral-flavored oil)
• 8 ounces shiitake mushrooms, thinly sliced
• 2 heads baby bok choy, halved
• optional: 1-2 cups extra veggies (such as sliced carrots, broccoli florets, snow peas, etc.)
• garnishes: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced chiles (Thai bird chiles or jalapeños), thinly-sliced onions (green onions or white onions), sauces (hoisin and/or sriracha)