In a large dutch oven, saute onions, pepper, and garlic in olive oil until it begins to "sweat." Add ginger, cinnamon stick, anise, coconut sugar, and fish sauce and saute 3 more minutes. Next add water, broth and bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes. Stir in kale and basil, and simmer 3-5 minutes or until kale softens.
To serve: Accompany with small dishes of lime, cilantro, Hoisin and Sriracha sauce for diners to add to taste.
Optional: Before beginning and for even more nutritional punch and depth of flavor, before beginning, season roast soup bones for 30 minutes. Simmer 6 cups of water with grass-fed beef bones (often sold as "soup bones," these will release marrow into the broth) for 60-90 minutes, or until reduced by ⅓. Use this broth instead of the 4 cups of water.
Recipe by Dancing With My Father at https://dancingwithmyfather.net/pho-style-shiitake-and-kale-soup-mccormick-gourmet-challenge/