Preheat oven to 400 degrees.
Heat a large, dry stock pot. When hot, add the onions and ginger coins. Allow to char briefly.
Add the star anise, cinnamon sticks and cloves. Cook until fragrant. 1-2 minutes.
Add the water (or vegetable broth), mushroom stems & the lemongrass. Bring the broth to a low simmer. Cover and allow to simmer for 1 hour.
While the broth is simmering, add the shiitake mushrooms and water to a sauce pan. Bring the water to a simmer and cook until the water has cooked off. Add the safflower oil and saute the mushrooms until they begin to brown.
Prepare the optional ingredients: spiralize the zucchini and carrots, julienne the purple cabbage and slice the red pepper.
Prepare the herbs and spices: wash and tear the mint and basil. Slice the jalapenos and quarter the limes.
When the ingredients are prepared, place a second stock pot or a large bowl in the sink with a large colander over the top. Strain the vegan pho broth to remove the larger ingredients. Allow to cool slightly.
Add the tamari. Then remove 1 cup of the slightly cooled broth into a small bowl and stir in the miso paste to create a slurry. Add the slurry to the broth.
To create your bowls, add the optional ingredients (the zucchini, noodles, carrots, red pepper, purple cabbage) to the bottom of the bowl and spoon over the hot broth. Season with the herbs and spices.