Asian Vegetable Soup

100g Baby Bok Choy
100g Carrots
4 Spring Onions
50g Shiitake Mushrooms
75g Tofu
4 Thin Sliced Ginger
1 Clove Garlic
1 1/2 Cups of chicken stock
1 Tablespoon Soy Sauce

Method
Finely shred the bok choy and put aside in a bowl. Cut the carrots, springs onions, mushrooms and tofu to the bowl. Cut the giner and garlic into thin slices and place in a suacepan with the stock. Bring to the boil then reduce heat for 3 minutes.
Add the vegatables and tofu and bring back to the boil. Season with soy sauce. Reduce heat and simmer for 2 minutes and then serve.