Cut the onions into quarters, the ginger into thin slices, and the garlic into larger pieces.
Heat some oil in a large pot and sautée the onion and the garlic for 2 to 3 minutes. Then add the ginger, the cinnamon sticks, the star anise, and the cloves. Stir and cook on high heat until fragrant (about 30 seconds).
Next, add the vegetable broth and simmer for 30 minutes.
In the meantime, you can prepare the add-ins for the vegan pho and the rice noodles. Cut the shiitake mushrooms into thin slices. Heat some oil in a large pan and sautée the mushrooms for about 2-3 minutes. Set aside.
Cook the rice noodles according to the instructions on the package and set aside as well.
Strain the vegetable broth and return the liquid back to the pot. Discard the onions, garlic, ginger, cinnamon, cloves, and star anise.
Cut the bok choy into strips or use mini bok choys. Bring the vegetable broth back to a simmer and cook the bok choy for about 3 minutes in the broth.
Then add the cooked rice noodles, and the shiitake to the soup. Top it off with fresh mint, basil, and cilantro and serve it with lemon slices. Enjoy!