Instructions: Rinse the mushrooms and place them in a small bowl. Pour in the boiling water and cover with a plate. Let stand at least 30 minutes. (This can be done several days ahead, and the mushrooms can just stay in the water until use.)

Combine the bouillon, star anise, and ginger in a soup pot, and bring to a boil. Tum the heat down, cover, and simmer for about 20 to 30 minutes At this point the broth can sit for up to several hours, or overnight.

Remove the ginger and star anise with a slotted spoon. Strain the mushrooms over the soup, squeezing them firmly, so all of the soaking liquid goes in. Then slice the mushrooms thinly and add them to the soup as well.

Heat the soup to the boiling point, and add the mustard greens, bok choy, and scallions. Turn the heat down, and simmer for about 2 minutes.

Meanwhile cook the noodles in boiling water until just tender. Drain them in a colander, rinse, and drain again, so they wont clump. Divide the cooked noodles among the largest soup bowls you can find and ladle the soup on top. Pass around the optional toppings on a tray, so each person can customize his or her portion.

Yields: 6 to 8 soul-soothing servings;

Preparation Time: 50 minutes (15 minutes of work).

NOTES : Fresh Asian egg noodles, like the thick Shanghai or Japanese udon, are ideal for this soup. But fettuccine may be used. Use a vegetarian bouillon base like "Better than bouillon" but make it stronger than usual: 1-1/2 or 2 times the recommended amount per cup.

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