Step 1

Warm a large pan over medium heat and add 2 teaspoons of the oil. Sauté the onions and ginger until the onion is translucent, then add the garlic and cook, stirring frequently, for another 2 minutes.

Step 2

Slit the lemon grass lengthways with a sharp knife then bash it all over with a rolling pin or something heavy (it helps the flavor come out!). Add it to the pan with the star anise and cinnamon then pour over the broth and soy sauce.

Step 3

Bring to a simmer and cook for 30 minutes, then sieve to remove the add-ins. Return the liquid to the pan and place over low heat to keep warm.

Step 4

While the broth is simmering prepare your toppings. Wash and chop all of the raw veggies and sauté the mushrooms in the remaining 1 teaspoon of oil until golden brown. Once cooked remove from the heat and set aside.

Step 5

Bring a large pan of water to a rolling boil and cook the noodles as per the directions on the packet. When cooked, drain and rinse in cold water to stop them cooking any more.

Step 6

Assemble your bowls. Put some the noodles in the bottom of each bowl, ladle over the hot broth, then cover with your toppings. Finish with a drizzle of toasted sesame oil and a sprinkling of sesame seeds.