Noodles Asian Skillet With Vegetables

2 star anise
1 ts Sichuan peppercorns
1 onion(s), coarsely chopped
1 carrot, coarsely chopped
1 bn scallions, coarsely chopped
8 garlic clove(s), halved
1 1 piece ginger cut in 1/4
-slices
1 bn cilantro, with stems
-coarsely chopped (1 cup)
3 c Bok Choy, Napa and other
-Chinese vegetables coarse
2 dried Chinese or Japanese
-black shiitake mushrooms
2 tb soy sauce or to taste
10 c water (or as needed)

1. Tie the star anise and Sichuan peppercorns in a piece of cheesecloth or wrap them in a piece of foil and pierce all over with a fork 2. combine the onion, carrot, scallions, garlic, ginger, cilantro, Chinese vegetables, shiitakes, soy sauce, and water in a large stockpot and bring to a boil. Reduce the heat and simmer uncovered, adding water as necessary to keep the vegetables submerged, for 1 hour, or until the vegetables are very tender. 3. Remove the spice bundle and black mushrooms. Discard the former and reserve the latter for stuffing. For a clear stock, strain the liquid into another container, pressing with the back of a spoon to extract the juices, then refrigerate of freeze. Refrigerated stock will keep for 3-4 days; frozen it will keep for 6 months. For a thicker, richer stock, purée the liquid and vegetables, then strain. Note: Use for Asian-style soups and stir-fries. To make a wonderful Asian vegetable soup, discard the bouquet garnish and purée the broth and vegetables in a blender. Season with soy sauce and pepper and serve.