Step 1

Slice the bok choy in half. For large bundles, quarter them. Rinse and clean under cold water. Set aside to drain.

Step 2

Preheat a medium-sized soup pot over medium-low heat until it feels warm. Add the sesame oil, garlic, ginger, and a pinch of salt. Saute over medium heat until fragrant, about 1 minute.

Step 3

Add the mushrooms and olive oil. Saute for 30 seconds.

Step 4

Add the stock and cover with a lid to bring the broth to boil over medium-high heat, about 4 minutes. Then lower the heat to low and simmer for 5 minutes.

Step 5

In the meantime, make soft poached eggs, if using. Please see directions in the notes section.

Step 6

Taste the broth and adjust with seasonings. I added 1 tbsp coconut aminos and about 1 tsp Takii shiitake mushroom seasoning to add depth and extra flavor. If you don’t have this Asian seasoning, season with more salt and coconut aminos to taste.

Step 7

Bring the heat up to medium and add the bok choy. I place the bok choy stem side down first and leave the leafy parts above the broth so they look like they are in standing upward position. Cook the stems for 1-2 minutes then turn off the heat and allow the leafy parts to submerge in the broth for 1 minute.

Step 8

Season with another dash of toasted sesame oil and sprinkle spring onions. Divide the soup into 4 serving bowls and add one poached egg to each bowl. Serve hot or warm.