Instructions

1. To make the stock first you have to char onions and ginger. Just place a wire cooling rack over the burner, put onions and ginger on top and cook for about 5 minutes on each side.
2. Put all the ingredients except nutritional yeast and soy sauce in a large pot and cover with 2 liters of cold water. Bring to boil. Lower the heat and let it simmer uncovered for 1 to 1 1/2 hours.
3. After 1 hour of simmering mix nutritional yeast with hot water and let it sit for 10 minutes. Pour the liquid into the stock leaving the sediments in a glass (we want to have a clear stock). Add soy sauce. Taste for seasoning.
4. When done let it cool a bit and then strain. There should be about 1 liter of liquid.
5. To assemble the soup cook noodles and blanch the vegetables and mushrooms. Put noodles in a bowl, top with vegetables, mushrooms and bean sprouts. Pour the hot stock. Serve with fresh herbs, chili slices and lime wedges on a side.