Hot-And-Sour Mushroom Soup With Bok Choy

• 10 to 15 oyster mushrooms
• 10 to 15 shiitake mushrooms
• 10 to 15 common (button) mushrooms
• 1 1/2 qts. clear vegetable broth, such as Swanson
• 2 or 3 baby bok choy, stems thinly sliced crosswise and leaves halved lengthwise
• 2 tablespoons thinly slivered fresh ginger, divided
• 1 large or 2 small red Fresno or jalapeno chiles, seeded and thinly sliced
• 2 tablespoons rice vinegar
• About 1/2 tsp. Sriracha or other chili sauce
• 1 teaspoon toasted sesame oil
• 3 green onions, thinly sliced
• About 1/4 cup loosely packed cilantro leaves

1. Stem mushrooms. Slice the oyster mushrooms in half if large, and slice shiitake and button mushrooms. Put in a pot with broth and bring to a boil, covered. Reduce heat and simmer until mushrooms are almost tender, about 5 minutes.
2. Add bok choy, 1 tbsp. ginger, and the chiles and simmer 2 minutes. Remove from heat. Stir in 1 tbsp. ginger, the vinegar, Sriracha, and sesame oil. Top with green onions and cilantro.

mushrooms, shiitake mushrooms, common, vegetable broth, choy, ginger, red, rice vinegar, chili sauce, sesame oil, green onions, cilantro

Taken from www.myrecipes.com/recipe/hot-sour-mushroom-soup (may not work)