Rainbow Pho Chay

1. Char onion and ginger over an open flame or under a broiler until fragrant. 2. In a large pot, combine charred onion, ginger, star anise, cinnamon stick, and vegetable broth. Bring to a boil, then reduce heat and simmer for 45 minutes. 3. Strain the broth, discarding solids. Return broth to pot and add mushrooms, carrots, and soy sauce. Simmer for 10 minutes. 4. Cook rice noodles according to package directions. Divide into serving bowls. 5. Blanch bok choy in hot water for 1-2 minutes until tender-crisp. Add to noodle bowls. 6. Ladle hot broth and vegetables over the noodles. Garnish with fresh cilantro, bean sprouts, and a lime wedge. Serve immediately.