Step 1

Begin by charring the onion and ginger over an open flame by holding them with tongs. You can also place them on a baking sheet and broil them in the oven for about five minutes on each side.

Step 2

Once you char the onion and ginger, rinse them with water.

Step 3

In a large pot over medium-low heat, dry-roast cinnamon, star anise, cloves, stirring to prevent burning.

Step 4

When you can smell the aroma of the roasted spices, add charred onion and ginger, vegetable stock, soy sauce, and carrots to the pot.

Step 5

Bring broth to a boil, reduce heat, cover the pot, and simmer on low for about 30 minutes, stirring occasionally.

Step 6

Remove the pot from the heat and strain into another pot through a fine mesh sieve. Set aside and cover while you prepare the toppings.

Step 7

While your broth is simmering, place the noodles in a large bowl or pot and cover them with boiling water.

Step 8

Let stand for 20 to 30 minutes or until tender but still chewy. Once they are finished soaking, drain the water and set the noodles aside.

Step 9

Divide the noodles between two bowls and arrange your desired amount of toppings in each bowl.

Step 10

Ladle the broth into the bowls and serve with fresh herbs and more lime wedges on the side. Enjoy!