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.