Chicken Ginger Soup

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3 quart chicken stock (or half stock and half water)

1 1/2 lb boneless, skinless chicken thighs (about 8 thighs)

1/4 cup soy sauce (you may need more, depending on the flavor and quality of your stock)

10-12 x dried shiitake mushroom, reconstituted in warm water, cut into 1/4 inch strips

2 inch length of fresh ginger, peeled and cut into matchsticks

1 large pinch of red pepper flakes (more if you like things spicy)

1-2 x cloves garlic, peeled, with small slits cut into the sides (but not all the way through)

4-6 small bunches of baby bok choy

1 package won ton skins

salt an pepper to taste

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