1. In a large pot, combine 1L vegetable broth, 15g sliced ginger, 2 star anise pods, 1 cinnamon stick, and 3 cloves. Bring to a simmer and cook, covered, for 15 minutes. 2. Meanwhile, prepare 80g rice noodles according to package instructions. Drain and set aside. 3. Strain the broth, discarding the spices. Return broth to pot and bring back to a simmer. 4. Add 100g sliced mushrooms and 100g chopped bok choy. Simmer for 3 minutes. 5. Add 200g cubed tofu, 15ml soy sauce, and 15ml lime juice. Simmer for 2 more minutes. 6. To serve, place cooked rice noodles in bowls, ladle the hot broth and vegetables over them, and top with 50g bean sprouts, 10g basil, 10g cilantro, and 15g green onions. 7. Serve with lime wedges and 5g sriracha sauce (if using) on the side.