Udon Noodle Soup

In a medium saucepan, bring the vegetable (or chicken) broth to a low boil. Reduce heat to medium-low and add the star anise and cinnamon stick. Cover, and allow the broth and spices to simmer for approximately 10 minutes to infuse the flavors of the spices into the broth. Uncover and carefully remove the spices with a slotted spoon.
Bring a separate pot of water to a boil. Cook the udon noodles according to the package directions. Once cooked, drain and rinse with cool water. This will help to remove some of the excess starch.
Add the sugar, soy sauce, and fresh lime juice to the broth.
Add the green onions, sugar snap peas, and bok choy to the soup. Mix well to combine. Return the soup to a simmer and continue to cook until the vegetables have softened (about 3-5 minutes).
Remove from heat and season to taste. Add additional soy sauce or salt, if needed. Divide the udon noodles and soup between two bowls and garnish with fresh cilantro and red pepper flakes. Top with a poached egg or boiled egg, if desired.