1 teaspoon freshly grated ginger
1 teaspoon soy sauce
Dash pepper
6 ounces enoki mushrooms
6 ounces oyster mushrooms
3 heads baby bok choy, sliced
Heat broth. Add ginger, soy sauce and pepper. Clean and separate mushrooms. Add bok choy and mushrooms to broth. Simmer until bok choy is crisp, but tender.
