Quarter the onion, chop the garlic, slice the ginger into coins.
Add the broth, onion, garlic, star anise, whole cloves, ginger, and cinnamon, to a large pot and bring to a simmer. Cover and let simmer for 25 minutes.
Taste and add soy sauce as needed, 2 or 3 tablespoons should do.
In the meantime, prepare toppings choosing whatever combination you like. Roughly chop fresh herbs and peanuts. Sauté the mushrooms or tofu (if using) in a bit of oil and season with soy sauce.
Bring a big pot of water to a boil and cook the rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes. Drain, and rinse with cold water.
When everything is ready, serve by adding noodles to a bowl, using a ladle to collect the broth (leaving the onion and spices behind), and then top with all the garnishes.

Broth:
2 L (8.5 cup) vegetable broth
3 cup water
1 medium onion
4 garlic cloves
3 whole star anise
3 whole cloves
1 small piece fresh ginger
1 cinnamon Stick
soy sauce to taste
1 package rice noodles

Toppings of your choice:
fresh herbs of basil, cilantro, mint
mung bean sprouts
peanuts
sautéed mushrooms
sautéed tofu
hot sauce
lime wedge