Asian Mushroom Soup

Ingredients

 * 1 tbsp tamari or reduced-sodium soy sauce
 * 2 tsp chopped fresh ginger
 * ⅛ tsp red pepper flakes
 * pinch of salt
 * 2 tsp dark sesame oil
 * 1 cup shredded bok choy greens, blanched
 * ½ cup roughly chopped bok choy stems
 * 8 oz fresh shiitake mushrooms
 * 3 scallions, trimmed
 * 2 medium cloves garlic, crushed
 * 1 bay leaf

Directions

 * 1) Remove stems from mushrooms; rinse and finely chop.
 * 2) Rinse mushroom caps and thinly slice; set aside 1 cup.
 * 3) In large pot, combine mushroom stems, remaining sliced mushrooms, scallions, garlic, bay leaf, bok choy stems, tamari, ginger, pepper flakes and salt.
 * 4) Add 6 cups cold water and bring to a boil over high heat.
 * 5) Reduce heat to low, cover partially and simmer 45 minutes.
 * 6) Pour stock through strainer into clean pot or storage container; discard solids.
 * 7) In large skillet, heat sesame oil over medium-high heat.
 * 8) Add reserved mushrooms and cook, stirring often, until tender, about 3 minutes.
 * 9) Divide sauteed mushrooms and bok choy greens among soup bowls.
 * 10) Ladle some broth on top of each and serve.