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1
Trim and wash green onions. Chop white parts into small pieces. Reserve green parts whole.
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2
Peel and sliver ginger. Peel and mince garlic.
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3
Heat cooking oil in soup pot over medium-high heat.
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4
When oil is hot add the white parts of the green onions, garlic, ginger and Chinese five spice powder.
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5
Saute until aromatics soften, but do not color.
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6
Add vegetable stock.
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7
Turn heat up to high and bring to a boil, then reduce to a simmer.
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8
Place shiitake pieces in a bowl and spoon some of the hot stock over them. Let sit.
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9
In a separate pot, bring three quarts of water to the boil.
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10
Clean baby bok choy and slice each head into two or three pieces, vertically.
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11
Put baby bok choy in boiling water for 1 1/2 - 2 minutes. Remove with a slotted spoon and refresh under cold water.
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12
Cook noodles in boiling water according to package directions.
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13
While noodles cook squeeze broth from mushroom pieces and add to stock.
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14
Chop mushrooms into small pieces and add to stock.
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15
Slice green onion tops into thin slices diagonally. Reserve.
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16
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.
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17
Optional toppings: shredded toasted nori, grated fresh ginger, roasted pork, tofu, poached egg, etc.
