- 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 (nam pla)
- 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.
- Available at Asian markets and in the Asian foods section of many supermarkets.