Bok Choy, Mushroom, and Bean Curd Soup

Makes 4 servings

1 cup water
8 dried shiitake mushrooms
6 cups chicken broth
One (1-inch) piece of fresh ginger, peeled, sliced into thin rounds, then sliced into thin strips
2 scallions, white and green parts thinly sliced
2 tablespoons vegetable oil
1 pound bok choy (about 1/2 head), sliced into 1/2-inch pieces
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 ounces firm bean curd, diced

Bring the water to a boil. Pour the hot water into a bowl with the dried shiitake mushrooms. Set aside to let the mushrooms
hydrate for about 20 minutes. Save the soaking liquid. Trim and discard the mushroom's tough stems. Slice the mushrooms
into 1/8 inch strips.

In a medium soup pot, simmer the chicken broth with the mushroom soaking liquid (be careful not to add any grit or sand that
may be at the bottom of the mushroom broth). Add half the ginger slices and all the scallions to the broth and simmer for 10
minutes.

Heat the oil in a large skillet or wok. Stir-fry the bok choy over high heat for 3 minutes, or until crisp-tender. Season the bok
choy with the salt and pepper. Add the bok choy, mushrooms, and bean curd to the broth, and continue to simmer for 5 minutes.

Serve the soup in bowls with the remaining ginger sprinkled on top.