This is a great satisfying vegetarian dish. I like to add the crisp chili oil to it and make it nice and spicy.

Ingredients

• 1.5 quarts of vegetable stock from veg stock recipe
• 2 to 3 tbsp of black bean and garlic sauce
• 4 to 5 tbsp of dark soy sauce
• 3 cloves garlic sliced
• 1 inch piece of ginger peeled and sliced
• 4 pieces of orange peal, just the zest, I use a peeler on an orange.
• 6 pieces of star anise
• 5 dried hot red peppers
• 1 tsp fresh ground black pepper
• 5 to 7 Sichuan peppers Ajika Sichuan Peppercorns Chinese Pepper, 2.5-Ounce
• 1/4 top sugar
• Noodles (Can be Rice Noodles or Chinese egg noodles)

Add ins: baby bok choy, spinach, green leaf lettuce, fried tofu, Crisp Chili Oil

Topping: green onion, cilantro

Directions

Add all ingredients and bring almost to a boil then simmer on med low for 1 hour, removing orange peal after 20 minutes or it will make the soup bitter. Remove from heat and strain broth and add cooked Noodles (fresh are best) pieces of bock chop, spinach, fried tofu, etc. Top with chopped green onions and chopped cilantro. Note bok choy, spinach, and lettuce need to cook in broth till soft.