Chicken, Shiitake and Bok Choy Soup

• 8 cups canned low-salt chicken broth
  
• 6 ounces fresh shiitake mushrooms (about 10 large), stemmed, caps sliced
  
• 2 tablespoons minced peeled fresh ginger
  
• 3 tablespoons fish sauce
  
• 1 tablespoon soy sauce
  
• 1 tablespoon dark sesame oil
  
• 1/4 teaspoon chili oil or sambal oelek
  
• 3 cups thinly sliced bok choy
  
• 4 teaspoons rice vinegar
  
• 2 green onions, sliced

1. Bring broth, mushrooms and ginger to boil in large pot.
   
2. Reduce heat and simmer ~3m.
   
3. Add fish sauce, soy sauce, sesame oil and chili oil and simmer ~2m.
   
4. Add bok choy and simmer until tender, ~2m.
   
5. Stir in rice vinegar. Season soup to taste with salt and pepper.
   
6. Serve in bowls sprinkled with green onions.