In a large pot, heat a splash of oil over medium heat. Add the onion and ginger, stirring until fragrant—about 5 minutes.

Toss in the garlic, cinnamon stick, and star anise. Cook for another minute until all the spices meld beautifully.

Pour in the vegetable broth, soy sauce, and maple syrup; bring this mixture to a gentle boil.

Reduce the heat and let it simmer for about 25 minutes.

While the broth simmers, prepare the rice noodles according to the package instructions. Drain and set aside.

After simmering the broth, strain it into a bowl to remove the solids. Return the liquid to the pot.

Add the sliced mushrooms and red bell pepper to the broth, and cook for an additional 5 minutes until the veggies are tender.

To serve, place a handful of noodles in each bowl, ladle the hot broth and veggies over the top, and garnish with bean sprouts, fresh herbs, and lime wedges.

For those who like an extra kick, drizzle a little Sriracha on top!