Pour the boiling water over the mushrooms, and let them soak until tender. About 15 minutes. Drain them, saving the soaking liquid. Discard the stems, and slice the mushrooms into fine shreds.

Heat the peanut oil in a large soup pot over medium heat. Saute: the ginger. Garlic, carrot, and cabbage for a few minutes. (If the ginger sticks. Add a tablespoon or two of water.) Stir in the red pepper and bok choy, and cook until barely tender, 3 to 4 minutes more.

Stir the stock into the pot, along with the mushrooms and their soaking liquid, the vinegar, tamari, and chili paste. Bring the soup to a simmer.

Stir the arrowroot into 3 tablespoons of water. Whisk it into the soup and add the salt.

If using eggs, pour them into the soup, and stir briskly for 2 to 3 minutes. Stir in the sesame oil.

Ladle the soup into bowls, and garnish with scallions.

Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from the author of Horn of the Moon cookbook Adapted for Mastercook software by Brenda Adams <adamsfmle@sprintmail.com>