Preheat your oven's broiler. Slice the white onion and fresh ginger, then place them onto a baking sheet. Broil for 10-20 minutes, turning halfway, until the onion is charred and softened, and the ginger is aromatic and darkened.

In a large pot, combine the star anise, whole cloves, cinnamon sticks, coriander seeds, and fennel seeds. Toast over medium heat for about 3 minutes, stirring frequently.

Add charred onion, ginger, shiitake mushroom stems, kombu, tamari, and 8 cups of water to the pot. Bring to a boil, then reduce to a simmer for 30 minutes.

Carefully strain the broth through a fine-mesh sieve into a large bowl, discarding the solids.

Heat 2 tablespoons of avocado oil in a skillet over medium-high heat. Add sliced mushrooms and sauté for about 4 minutes until browned.

Add sliced baby bok choy and a splash of rice vinegar to the skillet. Cover and cook for 5-7 minutes until tender.

Prepare rice noodles accordingly, typically boiling for about 3-5 minutes, then drain and rinse under cold water.

Layer the sautéed mushrooms, bok choy, and cubed baked tofu atop the rice noodles in each bowl. Gradually ladle the hot broth over the top.

Top each bowl with bean sprouts, sliced jalapeños, and fragrant basil or cilantro. Serve with lime wedges and optional sriracha.