- 10 minutes
- 20 minutes
- In a large pot, bring vegetable broth, cloves, star anise, cinnamon, ginger, garlic, onion and mushrooms to a boil then reduce to a simmer. Cook, covered, for 10 minutes, then add in the rice noodles. Simmer for another 8-10 minutes or until the noodles are al dente.
- Remove from heat and distribute evenly between four bowls. Pick out the spices, garlic, ginger and onion when you find them.
- When ready to serve, top each bowl with basil, cilantro, carrots, green onions, a lime wedge and jalapeño. Alternatively, place toppings on a plate and allow everyone to build their own bowl as they like it. Note that the longer jalapeño steeps the spicier the broth will be. Add hoisin, soy sauce or sriracha if desired.