Asian Mushroom Soup Recipe

• 8 ounce fresh shiitake mushrooms
• 3 x scallions, trimmed
• 2 med clove garlic, crushed
• 1 x bay leaf
• 1/2 c. roughly minced bok choy stems
• 1 Tbsp. tamari or possibly reduced-sodium soy sauce
• 2 tsp minced fresh ginger
• 1/8 tsp red pepper flakes
• 1 pch salt
• 2 tsp dark sesame oil
• 1 c. shredded bok choy greens, blanched

1. 4 SERVINGS DAIRY-FREE
2. To blanch bok choy greens, just plunge them into a pot of boiling water for 1 to 2 min then rinse under cool water till cold.
3. Remove stems from mushrooms; rinse and finely chop.
4. Rinse mushroom caps and thinly slice; set aside 1 c..
5. In large pot, combine mushroom stems, remaining sliced mushrooms, scallions, garlic, bay leaf, bok choy stems, tamari, ginger, pepper flakes and salt.
6. Add in 6 c. cool water and bring to a boil over high heat.
7. Reduce heat to low, cover partially and simmer 45 min.
8. Pour stock through strainer into clean pot or possibly storage container; throw away solids.
9. In large skillet, heat sesame oil over medium-high heat.
10. Add in reserved mushrooms and cook, stirring often, till tender, about 3 min.
11. Divide sauteed mushrooms and bok choy greens among soup bowls.
12. Ladle some broth on top of each and serve.

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

Taken from cookeatshare.com/recipes/asian-mushroom-soup-70392 (may not work)