Phó-style Noodle Bowl

Place a dry large saucepan or pot over medium heat. Add the whole spices (cloves, black peppercorns, star anise, coriander seeds, cardamom seeds and cinnamon sticks) and toast, stirring or shaking the pan, until very fragrant, about 1–2 minutes.

Add the crushed garlic, the roughly chopped ginger, and the white ends of the green onions to the pot with the spices. Continue to cook and toss over medium heat until the aromatics are fragrant and beginning to brown slightly, about 2–3 minutes.

Push the aromatics to the side and add the sesame oil (or chili oil) to the pot. Stir everything together and let the aromatics sauté briefly so the oil is infused, about 30–60 seconds.

Pour in the bone broth (about 8 cups). Increase heat to bring the pot to a boil.

Once boiling, stir in the dried dashi flakes, the concentrated instant soup base (about 1/2 cup), and the soy sauce. Reduce heat and let the broth simmer for 5–10 minutes to meld flavors. Taste and adjust seasoning as needed (more soy, dashi, or salt).

While the broth simmers, cook the noodles according to package instructions. Drain and divide the cooked noodles among serving bowls.

Place raw toppings (thinly sliced white onion, red cabbage, bok choy, sliced green onion greens) and any cooked proteins (thinly sliced cooked meat, fish cakes, etc.) on top of the noodles in each bowl.

Ladle the very hot simmering broth over the noodles, vegetables, and proteins so the broth slightly cooks/wilts the raw vegetables and heats the bowl. Let the bowls sit for a minute or two before eating to allow flavors to settle.

Serve immediately with optional condiments on the side (oyster sauce, Sriracha, lime juice, and cilantro). Adjust condiments to taste.