This simple dish works well as a course between some fried dim sum and the mains in a chinese feast.
Makes enough for four as a larger feast or two as a main course.
Start by preparing the broth. Roughly chop the onion and the garlic. In a hot pan add a little oil and cook the onion and garlic for a minute. Add the shitake mushrooms, star anise and the white pepper. Cook for a few seconds then add the stock, sugar and water.
Turn the heat down and simmer for up to several hours, but at least 20 minutes.
In the serving bowls layer the cabbage, mushrooms, sprouts and then spring onion.
When the broth is ready, drain it into a teapot through a sieve. Serve the hot broth into the bowls when you are ready to eat.