In a large stockpot, combine the onion, garlic, ginger, leek, veggies and spices in a large stock pot. Cover with 4 quarts of water and bring to a boil for 30 minutes. Reduce heat and simmer for 2 hours. Next, add the tamari, ume plum vinegar and paste, and coconut sugar and cook for another 30 minutes. Remove from heat and strain through a fine mesh strainer to remove the spices and veggies, leaving a fine broth. Add the sesame oil and lime juice. Taste and season as needed.
Pho Noodle Soup
Heat a skillet with a splash of sesame oil and tamari, add the cubed tofu and cook until lightly brown and toasted. Remove and set aside. In a pot, bring water to a boil and blanch the rice noodles (avoid soggy noodles from over-cooking)! To serve, add the noodles, veggies and tofu to each bowl. Pour hot broth over the top and garnish with fresh herbs and lime. If you like it spicy, flavor the soup with your favorite hot sauce (I like Mother In Law’s Chili Garlic Paste).