Heat a heavy-bottomed pot over medium heat. Add the vegetable oil. When shimmering, add the sliced ginger, smashed garlic, halved sliced onion, and the white parts of the scallions. Cook, stirring occasionally, until the onion softens and the aromatics become fragrant and lightly golden, about 4–6 minutes.

Add mushrooms and water

Add the dried shiitake mushrooms to the pot and pour in 8 cups of water. Increase heat to high and bring to a simmer.

Once simmering, reduce heat to maintain a gentle simmer and skim any foam that rises to the surface for a clearer broth.

Spice, heat & umami

Add spices

Add the crushed Szechuan peppercorns, whole black peppercorns, star anise, dried bay leaf and gochugaru (or crushed red pepper) to the simmering pot. Stir briefly.

Simmer to extract flavors

Simmer the broth, partially covered, for 25–30 minutes to allow the aromatics, mushrooms and spices to infuse the liquid. Taste once after 20 minutes and adjust spice level (add a little more gochugaru if you want more heat).

Finish with umami

Remove the pot from heat. Strain the broth through a fine-mesh sieve into a clean pot or large bowl, discarding solids. Return strained broth to low heat. Whisk in light soy sauce, dark soy sauce, miso paste (dissolve miso in a ladle of hot broth first), rice vinegar and sambal oelek. Taste and adjust salt level; add up to 1 tsp salt as needed. Stir in the sesame oil.

Brighteners & finish

Warm through the seasoned broth over low heat for 2–3 minutes so flavors marry, but do not boil after adding miso. Remove from heat and stir in lime juice.

Ladle the spicy pungent broth into bowls over cooked noodles or add-ins if using. Top with halved soft-cooked eggs, sliced cooked chicken/tofu/mushrooms as desired. Sprinkle with chopped cilantro, sliced scallion greens and toasted sesame seeds for finish.

Serve immediately while hot. Provide extra sambal oelek, lime wedges and crushed red pepper at the table for guests to adjust heat and acidity to taste.