Before prepping other ingredients, set 2 quarts of vegetable broth on high heat. When it reaches a boil, cover and simmer.
Add spices to the heating broth. Use 4 teaspoons of fennel seeds, 2 teaspoons of ground cinnamon, 4 teaspoons of ground cloves (Syzygium aromaticum, not garlic), 4 tablespoons of soy sauce.
Mince a 4 inch piece of ginger root and add it to the heating broth. This is perhaps the most important spice in the broth!
Finely chop half of a white onion and add it to the broth. This onion should turn translucent by the time the broth is done.
Chop your desired toppings into bite sized pieces and set them aside.
For this example, I used carrots, scallions, oyster mushrooms, cilantro, cucumber, baked tofu, and Serrano peppers (hot!)
Other great options are spiralized vegetables like zuchinni, daikon, turnip or jicama.
Simmer a pot of fresh water. Add rice noodles for about one minute until they are soft.
Once the rice noodles become soft, quickly remove them from the boiling water, strain them, and rinse them in cold water. Boiling these noodles too long will make them mushy!
Add rice noodles to a bowl, top with uncooked vegetables, and ladle on hot broth.