Bok Choy Soup 8 cups canned low-salt chicken broth 6 ounces fresh shiitake mushrooms (about 10 large), stemmed, caps sliced 2 tablespoons minced peeled fresh ginger 3 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon oriental sesame oil 1/4 teaspoon chili oil 3 cups thinly sliced bok choy 4 teaspoons rice vinegar 2 green onions, sliced Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with green onions and serve. Back to Soups