Make the Broth:
2 (3-inch) pieces ginger, cut in half lengthwise and lightly charred
2 yellow onions, peeled and charred
1/4 cup vegan fish sauce
3 tablespoons raw sugar
10 whole star anise, lightly toasted in a dry pan
6 whole cloves, lightly toasted in a dry pan
1 tablespoon sea salt
1 pound dried 1/16-inch-wide rice sticks, soaked, cooked and drained
8 large white mushrooms, thinly sliced
3/4 cup snow peas
1 block (8-10 ounces) firm tofu, frozen, defrosted and patted completely dry

For the Garnishes:
1/2 yellow onion, sliced paper-thin
3 scallions, cut into thin rings
1/3 cup chopped cilantro
1 pound bean sprouts
10 sprigs Asian basil
6 Thai chilies or 1 serrano chili, cut into thin rings
1 lime, cut into 6 thin wedges
Freshly ground black pepper
Chili Paste for garnish

Bring 6 quarts water to a boil. Add the charred ginger and onions,mushrooms, snow peas, fish sauce and sugar.
When the broth has been simmering for about 15 minutes, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 10 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you’re ready to assemble the dish. The broth needs to cook for about 30 minutes. (The broth will taste salty but will be balanced once the noodles, tofu and accompaniments are added.)
To serve, place the cooked noodles and tofu in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. Garnish with yellow onions, scallions and cilantro. Serve immediately, garnishing the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.

Serves 6