My quickest Chinese Vegetable Soup - low calorie miracle!

Bahan-bahan (2 porsi)

• 1 litre / 4 cups chicken stock/broth, ( low sodium (Note 1))
• 2 g arlic cloves (, peeled and halved)
• 1.5 cm / 1/2" ginger piece, (cut into 5 thin slices (optional, but highly recommended))
• 1 star anise (, optional)
• 1 1/2 tbsp light soy sauce (, or all purpose soy sauce (Note 2))
• 2 tsp sugar ((any))
• 1 1/2 tbsp chinese cooking wine ((Note 3))
• 1/2 tsp sesame oil (, toasted (optional) (Note 5))
• 4 - 6 stems Chinese broccoli (or bok choy, stems and leaves sliced and separated (Note 7 for how to chop))
• 1 small carrot (, peeled, cut in half lengthways then finely sliced on the diagonal )
• 75 g / 2.5 oz enoki mushrooms (("faux" noodles!), or other mushrooms sliced or quartered (Note 8))
• 1/2 cup coriander/cilantro sprigs/leaves (, lightly packed (or Thai basil, mint, chives))
• 1 g reen onion (, green part only finely sliced)
• 2 tbsp crispy fried shallots ((store bought, staple in my pantry!))
• Chilli crisp, chilli sauce or sriracha (, optional )
• Other ideas: sesame seeds, sliced chilli, Thai basil