Instructions: Put the mushrooms in a bowl with hot water to cover, and set a plate over the bowl to prevent steam from escaping. Let stand until the mushrooms rehydrate, about 20 minutes. Squeeze the mushrooms between the palms of your hands to get rid of the excess water. Using a paring knife, remove any stems from the mushrooms and julienne the caps.

Pour the stock into a pot and bring it to a gentle boil over medium heat. Reduce the heat to medium-low, add the rau ram leaves, and simmer partially covered until ready to use.

Meanwhile, bring a pot of salted water to a boil. Wash the bok choy under cold running water, then drain. Blanch the leaves in the boiling salted water until cooked but still firm, about 1 minute.

With a slotted spoon, remove the bok choy, drain, and add to the stock along with the tofu. Season to taste with salt and pepper, and simmer over low heat until the tofu is heated through, about 2 minutes.

Serve hot - in a communal bowl or individual soup bowls - garnish with fresh rau ram leaves and scallion.

This recipe yields 4 to 6 servings.

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