Shiitake Bok Choy Soup

Clean the shiitake mushrooms with a damp cloth and slice them thinly, removing the stems. Separate the bok choy leaves, rinse thoroughly under cold water, and cut into halves or quarters depending on size.

Trim and thinly slice the scallions on a diagonal, keeping the white and green parts separate for use at different stages of cooking.

In a medium saucepan, bring 4 cups of water or dashi stock to a gentle boil over medium-high heat. Add the white parts of the scallions and let them infuse into the broth.

Add the sliced shiitake mushrooms to the simmering broth and cook until they are tender and have released their umami flavor into the liquid.

Season the broth with soy sauce and a small amount of sesame oil, adjusting salt and seasoning to taste for a clean, balanced flavor.

Add the bok choy to the soup and simmer gently until the stalks are just tender but still retain a slight crunch and the leaves are bright green.

Ladle the hot soup into bowls and garnish with the reserved green scallion slices. Serve immediately while the broth is steaming and the vegetables are at their freshest.