Add spices to a large stock pot and dry roast till they release their aroma - just don't let them burn. Add nutritional yeast, ginger, onion, olive oil, stock powder and water – and goji, kombu and turmeric if using. Bring to a boil, reduce to a simmer (uncovered), and cook for 25 minutes, reducing it down to about 3 cups.
Slice tofu into triangles – the whole block – you won’t need it all but may as well cook and enjoy leftovers. Marinate in tamari and srirachi for as long as you’re able, then lightly pan-fry both sides in olive oil. Set aside.
Slice shiitake fine, lightly pan-fry, set aside.
Cook rice noodles in boiling water for a few minutes till soften, then drain and rinse. Divide into two and place in serving bowls.
Once broth has cooked, strain all ingredients through a fine mesh bag – a cheesecloth or a nut milk/sprouting bag is ideal. Discard all the ingredients. Add a dash of tamari and juice of 1 lime to finish.
Divide broth between the bowls, add all fresh toppings, shiitake and tofu. Enjoy!
You can use liquid stock if you like – perhaps 2 cups stock and 4 cups water.
Make it IBS/SIBO friendly – omit the yellow onion, cabbage, beans and bean sprouts – add in finely julienned carrot and more herbs instead.
If you are a messy eater (me!) – have a napkin handy – the broth is bright yellow and may stain clothes if it splatters.