homemade vegan pho - hot for food

Ingredients

• 1 whole white or yellow onion, halved
• 1 small bulb garlic
• 1 large knob of ginger
• leek tops (optional)
• 4 whole star anise
• 1 tbsp whole cardamom pods
• 2 cinnamon sticks
• 2 tsp whole coriander seed
• 1 oz/28 g package dried shitake mushrooms
• 1 tbsp neutral vegetable oil
• 10 C water
• ¼ C soy sauce
• 1 ½ tbsp agave nectar or sugar
• 1 tsp sea salt, plus more to taste
• 8 oz/227 g flat rice noodles
• 3 baby bok choy
• 2 to 3 C broccoli florets
• 2 carrots, sliced thin diagonally
• ½ white or yellow onion, thinly sliced
• 5 oz / 142 g package fried tofu puffs, cut into smaller cubes
• 1 large bunch fresh cilantro, roughly chopped
• 2 to 3 springs thai basil and/or mint leaves, roughly chopped
• lime juice, to taste for serving