Asian Mushroom Soup

Directions

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