Instructions: 4 SERVINGS DAIRY-FREE

To blanch bok choy greens, just plunge them into a pot of boiling water for 1 to 2 minutes then rinse under cold water until cool.

Remove stems from mushrooms; rinse and finely chop. Rinse mushroom caps and thinly slice; set aside 1 cup.

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.

Pour stock through strainer into clean pot or storage container; discard solids.

In large skillet, heat sesame oil over medium-high heat. Add reserved mushrooms and cook, stirring often, until tender, about 3 minutes.

Divide sauteed mushrooms and bok choy greens among soup bowls. Ladle some broth on top of each and serve.

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