Mushroom Noodle Soup

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Washington Post


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1-inch piece ginger root

8 ounces small button mushrooms

2 to 3 tablespoons sunflower or canola oil

6 cups vegetable or low-sodium chicken broth

2 tablespoons low-sodium soy sauce

Freshly ground black pepper, plus more to taste

5 scallions

6 ounces medium-wide fresh egg noodles (may substitute 8 ounces dried noodles; increase cooking time as needed)

2 to 3 heads baby bok choy (may substitute 2 heads regular bok choy (5 to 6 cups total)

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