I had a dark, deeply flavored noodle soup with somre really fresh bright bok choy at Top Flavor Chinese Cuisine. I'm not sure exactly what was in it though.
It was a 5.95 special that was not listed on the English menu. The manager was very nice but hesistant to give it to me. Maybe it was flavored with ox blood or something to give it such a dark color and earthy flavor. There were thin slices of fatty, aromatic beef in the broth as well.
It's a clean and bright Fuzhou style restaurant with a basement kitchen on East Broadway. It might be worth further investigating.