Bok Choy Soup (Delicious Ginger Broth in 20 Minutes)

Add the olive oil to a large soup pot and add the garlic, ginger and green onions. Saute for 2 minutes over medium heat until fragrant
Add the sliced mushrooms and saute together, only once they've browned season with salt and black pepper
Pour in the vegetable broth, soy sauce, sesame oil, and a pinch of salt and pepper. Pour in 2 cups of water, or optionally sub with more broth. Place the lid on and simmer over medium heat for 10 minutes
In the meantime thoroughly wash and prepare your baby bok choy. I like to slice ½ inch off the bottom and separate the leaves with my hands. Add them to a large bowl of water with a teaspoon of baking soda and soak for a few minutes. Then drain through a colander and rinse (*note if your leaves are large, optionally chop in half)
Taste the soup for seasoning, then add your noodles and add the baby bok choy leaves by only submerging the thick stems into the broth and leaving the leaves to hang above so they don't overcook. Cook for about 2–4 minutes (as per noodle packing instructions)
Then stir through the leaves and serve up your delicious cozy bok choy soup with a soft boiled egg, drizzle of chili crisp oil, sliced green onions and enjoy!