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5 dried shiitake mushrooms
2 star anise
3 tablespoons tamari
1 bunch baby bok choy
1/2 cup fresh coriander, chopped
3 cm gingerroot, peeled
3 tablespoons mirin
1 carrot, julienned
2 spring onions, finely chopped

1Cover shiitake in a bowl with 1 cup hot water. Let stand for 20 minutes.
2Add the soaking water to a saucepan with 6 cups water, 1 spring onion, ginger, star anise, mirin and tamari.
3Bring to the boil slowly and add the carrots and sliced shiitake (stems removed).
4Cook gently for 10-15 minutes.
5Add bok choy and cook a further 2 minutes.
6Remove ginger and star anise.
7Place into serving bowls and add 1 tsp chopped coriander and 1 tsp chopped shallots. Serve.

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