Chinese soup base

Very happy to have finally produced a more-ish Chinese soup base. Chinese clear soups usually have quite a subtle soup base that sets off all the delicious goodies floating around in it (like noodles, wontons, thin slices of mock duck, pak choi, carrots etc). It's not like Vietnamese pho or Thai tom yam soup, but it shouldn't taste of nothing either. In fact, the subtlety is something I've found quite difficult to recreate at home, especially without MSG. I usually end up putting in too much of something, it really requires a bit of patience - a little of this, a little of that, till you get something you like.

First you want a nice simmering pot of stock. Then add some Chinese five spice and some thinly sliced ginger root and shallots. Add a little soya sauce (I used dark mushroom soy, which makes the soup darker but adds a nice depth), some sesame oil and a small squirt of sriracha - you don't want it spicy (or just some chilli flakes if you don't have it, but you might need a little of something acidic as well). Taste and add salt and more of any of the other stuff if needed. When you've got your soup base delicious, add noodles, wontons, pak choi, sliced carrots, etc. Today I chucked in cooked rice and brown lentils, carrots and pak choi. Cook till everything is tender. To serve, top with thinly sliced shallots and garlic, lightly fried together.