Bok Choy Noodle Soup - cooking recipe

Ingredients

1 bunch green onion
1 inch gingerroot, peeled and slivered
1 garlic clove, peeled and minced
1/2 tablespoon neutral flavored cooking oil (such as canola)
1/4 teaspoon Chinese five spice powder
6 cups vegetable stock
1/2 cup dried shiitake mushroom, pieces
2 tablespoons tamari
1 tablespoon rice vinegar
1/2 tablespoon sugar
1 lb fresh egg noodles
4 heads baby bok choy

Preparation

Trim and wash green onions. Chop white parts into small pieces. Reserve green parts whole.
Peel and sliver ginger. Peel and mince garlic.
Heat cooking oil in soup pot over medium-high heat.
When oil is hot add the white parts of the green onions, garlic, ginger and Chinese five spice powder.
Saute until aromatics soften, but do not color.
Add vegetable stock.
Turn heat up to high and bring to a boil, then reduce to a simmer.
Place shiitake pieces in a bowl and spoon some of the hot stock over them. Let sit.
In a separate pot, bring three quarts of water to the boil.
Clean baby bok choy and slice each head into two or three pieces, vertically.
Put baby bok choy in boiling water for 1 1/2 - 2 minutes. Remove with a slotted spoon and refresh under cold water.
Cook noodles in boiling water according to package directions.
While noodles cook squeeze broth from mushroom pieces and add to stock.
Chop mushrooms into small pieces and add to stock.
Slice green onion tops into thin slices diagonally. Reserve.
To serve: Place 1/4 of noodles in a large bowl. Add 1/4 of bok choy. Ladle in 1/4 of stock. Top with green onions.
Optional toppings: shredded toasted nori, grated fresh ginger, roasted pork, tofu, poached egg, etc.