Place ginger and 1 onion half, cut-sides up, on a large rimmed baking sheet.
Broil until charred, about 5 minutes.
Transfer to a large saucepan.
Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
Add broth, star anise and cinnamon stick; bring to a boil over high heat.
Meanwhile, drizzle another large baking sheet with canola oil.
Bring a large pot of water to a boil over high heat.
Add rice noodles; cook according to package directions, about 4 minutes.
Drain the noodles and lay them flat on the prepared baking sheet.
Thinly slice the remaining onion half; set aside.
Return the broth to a boil over medium-high heat.
Stir in bok choy, carrots and mushrooms.
Cook, stirring once or twice, until the shrimp are opaque, 1 to 2 minutes.
Stir in lime juice, fish sauce and sugar.
Divide the noodles among 4 bowls and ladle the soup evenly into the bowls.
Serve with the reserved thinly sliced sweet onion, bean sprouts and mint.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
