Asian Mushroom Soup

Vegetarian Times Issue: March 1, 2000   p.48

Directions

1. Remove stems from mushrooms; rinse and finely chop. Rinse mushroom caps and thinly slice; set aside 1 cup.
2. In large pot, combine mushroom stems, remaining sliced mushrooms, scallions, garlic, bay leaf, bok choy stems, tamari, ginger, pepper flakes and salt. Add 6 cups cold water and bring to a boil over high heat. Reduce heat to low, cover partially and simmer 45 minutes.
3. Pour stock through strainer into clean pot or storage container; discard solids.
4. In large skillet, heat sesame oil over medium-high heat. Add reserved mushrooms and cook, stirring often, until tender, about 3 minutes.
5. Divide sauteed mushrooms and bok choy greens among soup bowls. Ladle some broth on top of each and serve.