I'm looking for a recipe for the milky white, aromatic broth that's often served with Mongolian hot pot. I'm finding lots of recipes for the red, spicier broth but not much about the white kind (what's it called?). The best recipe I've found so far is this one: http://yireservation.com/recipes/clea... but it doesn't include a lot of the spices (cinnamon, star anise, etc.) that I often see in the broth, so I'm hoping there's a better one out there. Have checked out some Chowhound threads but not finding exactly what I need. I suspect it's typically a pork and/or chicken broth but would love advice from someone more knowledgeable than me. Thank you!