Quick Asian Noodle Soup

Ingredients

• 3 garlic cloves, smashed
• 4 tablespoons fish sauce
• 3 whole star anise
• 4 tablespoons dark soy sauce
• one package Japanese wheat noodles (I used Hakubaku Organic Ramen 9.5 ounce package) (or whichever noodles you prefer)
• two quarts chicken or beef stock (or a combination)
• 1 one-inch piece of ginger, cut into large chunks, and another 1/2 inch piece peeled and very finely julienned for serving
• 4 green onions, dark green parts reserved for stock, light green parts finely sliced on the diagonal for serving
• 4 ounces Shiitake mushrooms, stems removed and reserved for stock, caps thinly sliced
• one red fresno chili pepper, seeds removed and very finely sliced (optional)
• small bunch of basil leaves, Thai basil if you can find it, leaves removed and thinly sliced for serving, stalks reserved for broth
• small bunch of cilantro, leaves removed for serving, stalks reserved for broth
• 1 cup mung bean sprouts for serving, 1/4 cup per serving