To make broth, heat a large stock pot over medium heat. Add the star anise, cloves, cinnamon sticks and cardamom and toast for a few minutes, stirring occasionally, until fragrant and toasted. Add the onion, ginger, both types of broth, coconut sugar, soy sauce and salt. Stir well and bring to a boil, then reduce heat to low and simmer for at least 30 minutes (or up to a few hours for more flavor).
Strain the broth into a separate pot and discard the spices/onion/ginger.
Meanwhile, cook rice noodles according to package directions.
In a separate pot, bring a few inches of water to a boil. For soft-boiled eggs, boil for about 7 minutes, then immediately transfer to ice cold water to stop the cooking process.
Heat sesame oil in a skillet over medium heat. Once hot, add mushrooms and sauté until browned (about 8 minutes).
Ladle broth into a bowl, add cooked rice noodles, mushrooms, soft-boiled eggs, carrot, fresh herbs and Sky Valley Sriracha.