Vietnamese Noodle Soup
[Vegan]

To Make the Broth: 

• 1 tablespoon oil
• 1 1/2 teaspoons coriander seeds, lightly crushed
• 2 teaspoons cumin seeds, lightly crushed
• 1 teaspoon fennel seeds
• 3 tablespoons star aniseed
• 1 cinnamon stick
• 3-ounces carrots, peeled, in coarse slices
• 1 3/4-ounces celery, peeled, in coarse cubes
• 1-ounce leek, washed, in coarse Rings cut
• 1-ounce of parsley root (or more celery), peeled, roughly chopped
• 1 small onion, peeled, quartered
• 8 cloves of garlic, peeled, halved
• 1/3-ounce of ginger, peeled, in coarse slices
• 1/4-ounce dried shiitake mushrooms (briefly washed)
• 6 liters of water
• 1 - 1 1/2 teaspoons salt
• 3 tablespoons soy sauce (or more to taste)
• 2 1/2 teaspoons brown sugar
• 10 grams fresh coriander (including stalks)

To Make the Soup:

• 8 3/4-ounces of rice noodles (or more if you like pasta)
• 6-ounces baby bak choy
• 1 tablespoon oil
• 7-ounces of smoked tofu
• A handful of bean sprouts (mung bean sprouts) per plate
• Fresh coriander

To Serve:

• Fresh coriander
• Chili sauce
• Limes, quartered
• Soy sauce