This soup is simple but has some really definitive and bold flavors that will warm your bones during this chilly weather.
1 large Bok Choy
1 small bag dried shiitake mushrooms
1 small onion, sliced
1 inch piece of ginger, minced
3 garlic cloves, minced
4+ tablespoons Bragg's liquid aminos
5 cups vegetable broth of your liking
Roasted sesame oil
Slice the ribs of the Bok Choy into match sticks, wash thoroughly as they're notorious for holding onto sand. Roughly chop the greens, wash thoroughly and set aside from the ribs.
Take a stock pot and boil a little bit of water, add the dried mushrooms and boil until the mushrooms are reconstituted, just a couple minutes. Slice the mushrooms and set aside.
Rinse the stock pot, place over medium heat with add a little oil. Add the sliced onion, minced ginger and garlic. Saute until fragrant, about 4 minutes. Add the matchstick Bok Choy ribs, sliced mushrooms, the Bragg's liquid aminos and vegetable broth. Bring to a boil then reduce to a simmer and stick a lid over it, simmer for 30 minutes.
While the soup is simmering- in a saute pan add a little oil, once hot add the chopped Bok Choy greens, a dash of the Bragg's liquid aminos and garlic powder and chili flakes to your liking. Once wilted down taste and adjust for seasoning, then add the greens to the simmering soup when the soup has about 5 minutes left of simmering time.
Ladle into bowls and drizzle with a small amount of roasted sesame oil and hot sauce, to your liking.
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