Add cloves, anise, cinnamon and cardamom to a pan and heat the spices on medium high a couple of minutes until they start to smoke. Take off heat and set spices aside in a little bowl.

Peel the onion and slice it coarsely. Chop the ginger and cut the lemongrass into 4 cm pieces. Smash the lemongrass with the blunt side of a heavy knife to bruise and release the aroma and oils

In a medium pot, heat 1 tbsp oil on medium heat and add onion slices and ginger. Fry for about 5 minutes until browned, stirring once in a while. Add lemongrass and let fry for another minute.

Add whole spices and broth, turn up the heat and let everything come to a boil. Reduce the heat and let simmer for about 2 hours on low heat.

Cut the lime into quarters. Chop the cilantro and julienne the carrot. Bring water to a boil in a medium pot and add the noodles. Turn off the heat and let noodles simmer in the water until al dente. Wash and trim the enoki mushrooms. Put all ingredients into separate little bowls.

Pass soup through a sieve and discard onion, ginger, spices and lemongrass. Reheat broth and season with salt and sugar to taste. Add more water, if you find it too strong in flavour.

Bring broth to the table in the pot and let everyone assemble their own individual soup bowls. Squeeze some lime juice on top for a fresh citrus note. Enjoy!