Bok Choy Soup With Mushrooms And Ginger

• 25 g dried funghi porcini or 25 g shiitake mushrooms
• 250 g hot water
• 1 tablespoon sunflower oil
• 2 shallots, chopped
• 2 garlic cloves, chopped
• 1200 ml vegetable broth, from 1 cube
• 1 thumb sized piece ginger, peeled and grated (about 1 tbs)
• 2 tablespoons soy sauce
• 2 stalks bok choy, cut into bite size pieces
• 1 1/2 teaspoons chinese mixed spice
• 1 teaspoon chili powder
• 100 g dried rice noodles

1. Soak dry porcini mushrooms in 250 ml of hot water for 5 - 10 minutes. Drain, but save the water.
2. In a large pot over medium heat saute shallots and garlic in the oil for 3 - 4 minutes until onions are translucent and garlic is fragrant.
3. Add porcini mushrooms, the water they soaked in, vegetable broth, ginger and soy sauce. Bring to a boil, then reduce heat to low, cover and simmer for 10 - 15 minutes.
4. Add bok choy and cook for 5 minutes, until tender.
5. Before serving stir in Chinese spice mixture and chili powder.
6. Meanwhile, prepare the rice noodles according to the instructions on the package. Drain and divide noodles among four bowls. Add bok choy soup to the noodles.

porcini, water, sunflower oil, shallots, garlic, vegetable broth, ginger, soy sauce, stalks bok choy, chinese mixed spice, chili powder, rice noodles

Taken from www.food.com/recipe/bok-choy-soup-with-mushrooms-and-ginger-538215 (may not work)