Step 1

Add the dried shiitake mushrooms to a medium bowl and pour in enough water to cover. Cover with a dish towel and let hydrate for 8 hours, then rinse and drain the mushrooms 2-3 times. Set aside.

Step 2

In a large pan over medium heat, dry sear the onions until caramelized on both sides, 10-15 minutes. Transfer to a bowl and repeat with the daikon radish and ginger. Set aside.

Step 3

Heat the oil in the pan. Add the oyster mushrooms and sauté until browned and caramelized, 6-8 minutes.

Step 4

Add the caramelized onions, daikon, ginger, oyster mushrooms, and soaked shiitake mushrooms to a large stock pot. Add the water and bring to a boil over high heat. Reduce the heat to low heat and cover. Simmer for at least 1 hour, or up to 8 hours. The longer it cooks, the stronger the flavor of the broth will be. Season with salt to taste.

Step 5

About 30 minutes before serving, combine the cinnamon stick, cloves, cardamom, star anise, coriander, and fennel in a fine-mesh sieve. Lower into the pot, resting the sieve on the edge, then cover and simmer for 15 minutes.

Step 6

Remove the spices and add the tofu to heat through, 10-15 minutes.

Step 7

Remove the pot from the heat. Remove the onions, daikon, and ginger from the pot. (Slice and add them back to the soup, if desired.)

Step 8

Add the noodles to serving bowls and ladle in the broth, mushrooms, and tofu.

Step 9

Garnish with red onion, bean sprouts, chile peppers, a squeeze of lime, and cilantro.

Step 10

Enjoy!