To a large stock pot, add the shallot, ginger, the fresh turmeric, garlic and aniseeds (ground in pestle and mortar). Add half a cup of water, and stirr occasionally, cooking on low heat until the shallot and garlic become fragrant and translucent for a about 5 minutes.

Stirr in the lupin miso and cook for another 2 minutes.

Stir in the chopped mushrooms and keep cooking on low heat for another 5 minutes, stirring occassionally.

Stirr in the chopped zuchini and cauliflower and cook for another 2 minutes on low heat, stirring occasionally.

Add the vegetable stock to the mushroom mix, stirring well.

Add the cocos aminos and the turmeric powder.

Bring to the boil, then lower heat to a simmer.

Simmer for 15 minutes, lid on.

Add the chicoree and simmer for another 5 minutes, plus add salt and pepper to taste.

In the meantime boil the rice noodles according to instructions in a seperate pot.

Stir the lemon juice into the broth and let it sit off the heat for 1 minute.

Ladle the broth into bowls and serve with the rice noodles.

Voila!