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1
Bring the stock, lemon grass, red pepper, shallot, and scallions to a boil in a large nonreactive pot.
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2
Reduce the heat and simmer, skimming any foam from the surface, for 30 minutes.
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3
Scrub the clams under cold running water.
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4
Rinse the bok choy, shake dry, and trim off the white ends.
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5
Slice crosswise into 1/4-inch-wide ribbons.
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6
Leave straw mushrooms or honshimeji whole but stem, then slice shiitake caps, if using, 1/4-inch thick.
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7
Trim the stem ends off the enoki and separate the clusters.
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8
Core the tomato, remove the seeds, and cut the pulp into 1/4-inch strips.
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9
Remove the lemon grass bundle from the broth.
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10
Bring broth back to a boil.
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11
Add the clams and straw mushrooms, cover, and reduce the heat to medium.
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12
Steam the clams until they open, about 3 minutes.
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13
Stir often to give all the clams a chance to open.
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14
Any that do not open should be discarded.
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15
Stir in the bok choy, and cook over medium heat, stirring, for 1 minute.
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16
Stir in the enoki, and cook for 1 minute.
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17
Add the tomato strips.
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18
Season to taste with salt, top with the cilantro leaves, arid serve.
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19
Variation: To serve over jasmine rice, spoon about 1 cup cooked jasmine rice into each of 2 bowls.
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20
Transfer the soup solids with a slotted spoon, top each serving with cilantro leaves, and spoon the broth over all.
