Simple vegan Pho noodle soup

Broth|4 onions|1 cinnamon stick broken into pieces|3 star anise|1 tablespoon peppercorns|1 teaspoon cloves|8 cups vegetable stock (2 liters)|1 tablespoon fresh ginger peeled and diced|3 cloves garlic peeled and crushed‰To Serve|7 oz soft tofu (200g)|3.5 oz (100g) Cremini Mushrooms (or different types)|2 oz Enoki Mushrooms|2 oz Shimeji Mushrooms|3.5 oz (100g) Porcini Mushrooms cut into slices|¼ cup cilantro stems roughly chopped (or spring onion)|½ cup fresh mint leaves|Red chili peppers sliced|Lime wedges|2 tablespoon hoisin sauce|Pinch of ground pepper

BROTH|Place a large saucepan over a low heat.|Add the star anise, cinnamon stick, peppercorns, and cloves and toast until fragrant (about 30 seconds). |Add the vegetable stock, onion, garlic, ginger. |Bring to a boil and reduce to a simmer|Cover and simmer for 20 minutes|Strain the stock through a fine mesh sieve into another saucepan and place over the medium heat.|Add the mushrooms, tofu and cook for 2 - 3 min.‰NOODLE|When you’re ready to serve (not before), place the noodles, one portion at a time, into a sieve and lower it into a pot with boiling water. |Using chopsticks or a long spoon, stir so the noodles untangle and cook evenly. Blanch just until they’re soft but still chewy, about 10 to 20 seconds.‰SERVE|Use tongs to divide the noodles between serving bowls and then ladle in the stock|Add spring onion/cilantro, mint leaves, chili pepper, pepper, hoisin sauce and squeeze the lime into the Pho bowl before you eat.