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Combine 1.5 litres (6 cups) hot water, vegetable stock powder, soy, ginger and mushrooms in a large saucepan. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 6 minutes or until mushrooms and ginger soften. Season to taste with black pepper.
Meanwhile, cook the noodles according to packet instructions, then drain. Divide the noodles among serving bowls, ladle over hot broth and top with bok choy.