Place the bones in a stock pot large enough to hold them. Cover them with water and bring to a boil. Once the water has come to a boil, turn the heat off and remove the meat from the pot; discard the liquid. (This is referred to as blanching the bones.)

While the broth is heating up, char the onion, ginger, and Thai chili until blackened on their surfaces. This can be done over an open flame or under a broiler.

Once all of the onion, ginger, and chili have been blackened, peel off the outer skin (that has been charred) and discard. Chop the remaining sections into pieces.

In a small pan, toast the star anise, cloves, and peppercorns over a medium-low heat until they become aromatic. Be careful not to burn them.

Add the toasted spices, fire-roasted onion, chili, ginger, fish sauce, sugar, soy sauce, salt, to the bones/broth and bring to a simmer over a medium-high flame.

Once the mixture reaches a simmer, skim the film developing on the surface and turn the heat to a gentle simmer.

After the broth has gently simmered for 3 hours, remove the bones. Strain out the soup broth and keep it hot.

Once the bones have cooled, pick any of the meat from the bones.

Place the dried rice noodles in a container with 2 quarts of hot water to hydrate.

Whisk the soy milk and miso into the soup base.

Adjust the flavor as desired with additional soy sauce or miso.

To serve, place a small pile of the hydrated rice noodles in a bowl along with a couple slices of selected protein and top with heap of winter greens. Serve the garnishes at the table, to be added to the soup by the diner’s discretion.