Hot pot style soup.
Vegetable stock with carrots, celery, onion, ginger, scallions. Bay leaves, chilies, star anise, cinnamon, licorice root, Sichuan peppercorns, coriander seeds. Some soy sauce, broad bean paste, sugar, black vinegar, MSG, nutritional yeast.
Frozen tofu, bean curd skin, carrots, cabbage, dried shiitake, shimeji, spinach, wood ear, kombu, pasta cooked in alkaline water and homemade potato starch flat noodles.
Served with chili oil with fermented soy beans and with a simple sesame based dipping sauce.
