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36 dried shiitake mushrooms
6 spanish onions, sliced
8 carrots, sliced on the diagonal
1 bunch celery, sliced on the diagonal
8 slices ginger root, tied in cheesecloth
1 Tbsp white pepper
4 heads shredded bok choy
1 cup miso
1/4 cup white vinegar
2 Tablespoons sesame oil
1/4 cup soy sauce
Place the shiitake mushrooms in a bowl, cover with boiling water, and set aside for about 10 minutes.
In a soup pot, cover the carrots, celery, ginger root and onions with stock or water and bring to a boil. Lower the heat and simmer for about 10 minutes, until the carrots are crisp-tender.
Drain the shiitake mushrooms and add their soaking liquid to the carrots and stock. Add white pepper. Slice the shiitake into thin strips and add them to the soup. Stir in the greens and continue to simmer for about 5 minutes, until just tender or wilted. In a small bowl, blend the miso with cold water. Stir the miso mixture into the soup, and heat gently. Be careful not to let the soup boil.