Start by charring the white onion and fresh ginger under the broiler for 10-20 minutes until they are tender and deeply browned.

Toast the star anise, cloves, cinnamon sticks, coriander seeds, and fennel seeds in a large pot over medium heat for about 3 minutes until fragrant.

Add charred onion and ginger, the toasted spices, shiitake mushroom stems, kombu, tamari, and enough water to fill the pot (about 8 cups). Bring to a simmer, then reduce heat and let simmer for 30 minutes.

Take off heat and strain the broth through a fine mesh strainer into a large bowl or pot.

In the same pot, heat avocado oil over medium-high heat. Add sliced shiitake mushrooms and sauté for about 5 minutes.

Add sliced baby bok choy and cook for an additional 6-7 minutes until vibrant and tender.

Meanwhile, cook the rice noodles according to package instructions, usually around 3-5 minutes.

Divide the cooked rice noodles and sautéed vegetables among serving bowls, ladle the hot broth over the top.

Garnish each bowl with fresh bean sprouts, sliced jalapeños, basil, and cilantro. Serve with lime wedges and sriracha or chili oil.