Earthy Chinese-inspired broth featuring fresh ginger root and sliced shiitake mushrooms.
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In a large pot, heat a small splash of oil over medium heat and sauté the sliced ginger and minced garlic for 1 minute until fragrant.
Add the sliced shiitake mushrooms to the pot and cook for 3-4 minutes until they begin to soften and release their moisture.
Pour in the stock and bring the liquid to a gentle simmer over medium-high heat.
Reduce the heat to low and add the cubed tofu and chopped bok choy, simmering for another 3 minutes until the greens are wilted.
In a small bowl, whisk the miso paste with a half cup of the warm broth until completely smooth and lump-free.
Turn off the heat entirely and stir the dissolved miso mixture back into the large pot.
Stir in the soy sauce and toasted sesame oil to enhance the earthy flavors.
Garnish with sliced green onions and serve immediately in warm bowls.
