Chicken & Bok Choy Soup with Ginger & Mushrooms

Retired nurse living in the great state of Texas, with husband and 2 very spoiled Goldendoodles. Love to bake and cook and always eager to try new and fun recipes.

½ ounce (about ½ cup) dried shiitake or mixed dried mushrooms

3 cups boiling water

1 tablespoon peanut oil or canola oil

2 cups diced onion

3 cloves garlic, thinly sliced

6 ⅛-inch-thick slices peeled fresh ginger

6 cups reduced-sodium chicken broth

¼ cup reduced-sodium soy sauce

1 2-to-3-inch cinnamon stick

1 whole star anise

1 teaspoon freshly ground pepper

2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

1 bulb fennel, cored and cut into 1-inch pieces

8 scallions, whites cut into 2-inch pieces and greens chopped, divided

1 pound bok choy, preferably baby bok choy, white stems sliced lengthwise and greens chopped, divided

2 cups (4 ounces) mung bean sprouts (see Note)

½ cup chopped fresh cilantro

2 teaspoons toasted sesame oil

Lime wedges for garnish

Directions at eatingwell.com

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