Ingredients:

1.5l vegetable stock
180g very thinly sliced burdock root and/or sliced carrots
2 tbsp sesame oil
800g sliced Asian mushrooms (preferably enoki but Shiitake etc will do) sliced
3 celery sticks, sliced
1 tbsp peeled and finely chopped fresh ginger
4 babt bok shoi, sliced
4 garlic cloves, chopped
3 tbsp arrowroot
1/2 tsp freshly ground aniseeds
3/4 tsp freshly ground celery seeds
1 tsp freshly ground Szechuan pepper
200g drained tofu, diced
2 spring onions, thinly sliced, to garnish
4 tbsp sesame seeds