Recipe for Pak Choi Broth

Heat a drizzle of olive oil in a wok. Add the sliced onions, crushed garlic, and minced ginger. Let sweat for one minute. Add the roughly chopped mushrooms. Stir and let sweat for 3 minutes, mixing with a wooden spoon. Then add the sliced leeks.

Wash the pak choi and cut the white stems, reserving the green leaves for garnish. Add the white parts to the wok. Mix everything well and let sweat for a minute. Add 2-3 ladles of hot vegetable broth and let cook for 5 minutes.

Add the remaining broth over the vegetables. Pour a good splash of tamari sauce and fish sauce. Let cook on low heat for 10 minutes. Before serving, add the green leaves of bok choy and dehydrated Chinese noodles.

To finish, adjust the seasoning and serve immediately in bowls. Sprinkle with sesame seeds and hot chili. Drizzle with a splash of sesame oil and possibly some tamari sauce.