For the spice bag:

1 1/2 inch knob fresh ginger, peeled and grated
1 Thai red chili

4 star anise

4 whole cloves

1/2 teaspoon coriander seeds

For the soup:

4 cups best quality vegetable broth

1 1/2 teaspoons garlic powder
1 1/2 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

3 carrots, peeled and cut into discs
1/4 cup Tamari or soy sauce
1/4 cup Mirin cooking wine
1 tablespoon rice vinegar

1 packet shiitake mushrooms, sliced
3 baby bok choy OR 1 cup snow peas OR sugar snap peas
1 lime
1 cup fresh cilantro OR fresh basil

1 packet rice noodles OR if you prefer soba or udon noodles

To make the spice bag place the star anise, cinnamon stick, cloves, and coriander seeds in a small piece of cheesecloth. Tie together with kitchen twine.
Place the spice bag in a pan with all the other ingredients, except for the mushrooms and bok choy, lime, and fresh cilantro. Bring to the boil, turn down to a simmer and partially cover the pot.
Allow to simmer for 10 – 15 minutes for the flavors to deepen and the carrots to begin to soften. Add the mushrooms and bok choy, cook until tender.
Cook the noodles according to the package directions.
Taste! Squeeze in the juice of lime if needed, sprinkle in 1/2 cup of fresh cilantro or basil.
Serve with cooked noodles, lime wedges, and extra herbs for sprinkling.