Cut the vegetables into large chunks and bring a large pot of water to boil. Put the vegetables in to simmer on high heat for 3 hours or until soft.
When the vegetables have started to soften, add the shiitake and lion's mane mushrooms and continue to cook for the remaining 2 hours. This will give it an extra depth of flavor.
Meanwhile, chop the lemongrass and chili into 1.5 cm (0.6") pieces and blitz them in a food processor until fine.
Add the oil to a pan on medium heat then brown the lemongrass and chili with the salt, vegan fish sauce, vegetable stock powder and honey. Transfer to a jar when done.
In the same pan, cook each topping in separate batches with 1/4 US cup of the lemongrass blend for 3 minutes each. Transfer to serving dishes when cooked.
While the stock is still simmering, cook the noodles in a pot of boiling water for 10 minutes or until al dente. Drain and run under cold water until cool then transfer to a colander to drip dry.Tip: Stir the noodles every few minutes while cooking to prevent them from sticking to the bottom of the pot.
When the vegetables have softened enough for a chopstick to pierce right through, scoop them out along with the mushrooms and add the coconut water along with 1 US cup of the lemongrass blend, the stock cubes, ginger, cinnamon bark, fish sauce, salt and rock sugar.
Let it simmer for 20 minutes.
Thinly slice the mushrooms and transfer to a serving dish.
Heat up oil in a small pan and cook the annatto seeds on low heat for 1 minute or until it just starts to darken.
Pour the annatto seed oil into a sieve hovering over the vegetable stock and run it through broth until it no longer releases a red liquid.
Assemble your bowl with noodles, toppings, hot soup and the lemongrass blend then serve with fresh garnish and a squeeze of lime!