For the broth:

Char the onion and ginger under the broiler until slightly black (about 5 minutes per side)

Dry roast star anise, nut meg and cilantro in a large pot over medium heat until you can smell the flavors. Stir to prevent burning.

Once flavors are aromatic, add the vegetable stock, soy sauce, charred onion and ginger. Bring to a boil and let simmer for about 30 minutes. Reduce heat and keep hot until ready to serve.

For the noodles:

In a medium pot, bring water to a boil. Once water is boiled, turn off heat, add noodles, cover and let cook for 5-7 minutes (or follow package directions). Remove from heat, drain and rinse with cold water to stop cooking.

For Toppings:

Prepare however you desire. I fried the tofu in oil until crispy and cooked the veggies until slightly wilted and warmed throughout. Season as desired, but note the flavor of the broth is the main seasoning for the whole dish

For the garnishes:

Prepare garnishes and arrange on a plate. Add the desired amount of garnishes to your own dish once meal is prepared and served.