Prepare the broth

• In a medium pot, add the dry whole spices and toast until fragrant, stirring regularly for 2-3 minutes
• Allow the spices to cool down and place in a large tea ball or nut milk bag and tie it.
• Add the sliced onions, ginger, sugar, soy sauce and the spice bag to the vegetable stock and simmer for 15 minutes covered.
• Remove the onions, ginger and spices.

Prepare the rice noodles

• Soak the noodles in hot water for 15-20 minutes until they are softened and a bit more white.
• Using a chopstick, gently detangle the noodles.
• Drain and rinse the noodles in cold water to stop the cooking and set aside.

Prepare the vegetables

• If you are using bok choi, cut it half and pan- fry them the cut side down in a little soy sauce and maple syrup to braise them.
• Add the mushrooms and cook for a few minutes

Prepare the toppings

Cut thin strips of the yuba sheet and pan-fry with a 1 tsp of oil and soy sauce until crisp.

• Cut the green onions, lime wedges and slice the jalapeno if using.

Serving the soup

• A few minutes before serving the soup, blanch the rice noodles by filling a 4-quart saucepan with water and bring to boil.
• Using a strainer, boil the noodles for 2-3 minutes, drain and place in each serving bowls.
• Pour some broth over the noodles, add the braised vegetables, then the toppings of your choice. Crisp yuba strips, fresh cilantro, green onions...
• Serve immediately.