Peel apple, pear, carrots, daikon, and onions, wash leek. Cut everything into pieces of about 2 cm.
Bring water, vegetables, salt, and shitake mushrooms to a boil in a large pan.
Cut ginger, peel shallots, and cut into small pieces. Dry roast both in a pan. Then add to the water/vegetable mixture.
Reduce temperature, and simmer everything for 45 minutes.
After 15 minutes, add the spices, and simmer.
At the end of the cooking time, strain out all the solids, leaving the broth.
Set aside the shitake mushrooms
Soak rice noodles in lukewarm water, then boil briefly in salted water.
Cut tofu and mushrooms into pieces of about 2 cm. Cut shitake mushrooms into small pieces.
Heat oil in a pan, fry fresh mushrooms for about 5 minutes, add tofu and heat. Add the shitake mushrooms.
Chop scallions, chili and herbs and put them separately in bowls.