Comforting Bok Choy and Mushroom Soup

1.Heat sesame oil in a large pot or Dutch oven over medium heat.

2.Add minced garlic and grated ginger, sauté for 1 minute until fragrant, being careful not to burn.

3.Pour in the vegetable broth and bring to a simmer.

4.Add both shiitake and cremini mushrooms to the simmering broth. Cook for 5-7 minutes, or until mushrooms are tender.

5.Add the quartered baby bok choy to the pot. Cook for 2-3 minutes, or until the bok choy is tender-crisp and bright green.

6.Stir in the soy sauce, rice vinegar, and white pepper. Taste and adjust seasoning with salt if needed.

7.Ladle the hot soup into bowls. Garnish with thinly sliced green onions before serving.