Ingredients Edit

Directions Edit

  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.

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