3 tablespoons chili oil

2 baby bok choy, halved, seared, then roughly chopped

1 cup shitake mushrooms

1/2 finely minced red onion or one whole shallot, minced

2 closed garlic, minced

1 inch fresh ginger, peeled and grated

6 cups low sodium vegetable broth

3 tablespoons low-sodium soy sauce or tamari

2 tablespoons rice vinegar

2 tablespoons sriracha

green onions, for serving

Add chili oil to a dutch oven on medium high heat. When oil is hot, add cleaned and halved bok choy to the oil. Cook until charred on the flat side. Remove from pot and transfer to a plate.

To the same dutch oven, add an additional tablespoon of chili oil. Add mushrooms, onion, garlic and ginger. Cook 3-5 minutes, until fragrant. Stir in the vegetable broth and bring to a boil over high heat. Stir in the bok choy, soy sauce, and rice vinegar. Remove from heat.

Note: If you want to go the Half Baked Harvest route, you would add in wontons at this point. Ramen noodles would be amazing in this soup as well.

Ladle into large bowls. Top each bowl with green onions.