Soup Weather is back! This is a deliciously simple Indonesian/Chinese vegetarian soup.Peel and mince 6 cloves of garlic (or 3 cloves of garlic and 1 leek).
Finely minced fresh ginger to make 2 T.
Separate the leaves of 1 head of baby bok choy and rinse the bases carefully.  Slice the stems thinly crosswise.  Chop the leaves.
Grate 3 carrots. Chop 1 C. broccoli florets into tiny pieces.
Drain and rinse 4 C. spinach.
Chop fresh mushrooms to make 1/2 C.

Heat 2 T. peanut oil in a wok or pot and add the garlic and ginger.  Add minced fresh chiles or crushed red pepper flakes to your liking.  Saute for 2 minutes.

Add the mushrooms and cook until they are tender.  Add the carrots and continue to stir-fry another 2-3 minutes.  Sprinkle with a pinch of salt.

Add 6 C. water or vegetable broth, bring to a boil and simmer for 10 minutes.  Add the bok choy.

Mix 4 T. cornstarch with 3 T. water until it makes a smooth paste.  Pour into the soup in a trickle, stirring constantly.When the soup has thickened slightly, add 1 t. rice vinegar, 2 T. soy sauce, and ground black pepper to taste.

Serve with chopped cilantro leaves and cooked rice noodles or chow mein noodles.