Asian Mushroom Soup

• 1 Tbs. tamari or reduced-sodium soy sauce
• 2 tsp. chopped fresh ginger
• 18 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

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.

soy sauce, fresh ginger, red pepper, salt, dark sesame oil, choy greens, choy stems, fresh shiitake mushrooms, scallions, garlic, bay leaf

Taken from www.vegetariantimes.com/recipe/asian-mushroom-soup/ (may not work)