Asian Mushroom Soup

Description
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Ingredients

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

Directions

 * Remove stems from mushrooms; rinse and finely chop. Rinse mushroom caps and thinly slice; set aside 1 cup.

In large pot, combine mushroom stems, remaining sliced mushrooms, scallions, garlic, bay leaf, bok choy stems, tamari, ginger, pepper flakes and salt. Add 6 cups cold water and bring to a boil over high heat. Reduce heat to low, cover partially and simmer 45 minutes.

Pour stock through strainer into clean pot or storage container; discard solids.

In large skillet, heat sesame oil over medium-high heat. Add reserved mushrooms and cook, stirring often, until tender, about 3 minutes.

Divide sauteed mushrooms and bok choy greens among soup bowls. Ladle some broth on top of each and serve.