Yummy! Adapted from vgr.org. Looks a bit complicated but is actually super-easy.
8 cups clear vegetable stock
3 Tablespoons soy sauce
8 medium garlic cloves, peeled and chopped coarsely
1 small onion, diced
One 1-inch piece of ginger
Two 3-inch cinnamon sticks
2 pods of star anise
2 large bay leaves
Whatever veggies you like: I used sliced green cabbage (even the organic kind is cheap!), sliced carrots, and spinach.
Noodles: preferably rice, but I used soba and it was yummy.
Optional toppings: cilantro, bean sprouts, lime wedges
Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat.
Meanwhile, char ginger on all sides over an open gas flame or in a small skillet. Add to the stock.
Add the cinnamon sticks, star anise, and bay leaves to the broth. Reduce the heat to low. Simmer, partially covered, for 20-25 minutes. Remove the cinnamon and anise. Fish the chunk of ginger out of the broth, squeeze it through a garlic press to get all the yummy ginger-ey ness out, then drop it back in. Simmer for another 15 minutes or so.
Add the noodles directly to the broth and cook till they're almost done. Add the veggies and cook till they're crisp-firm.