Heat oil in a large pot over medium heat. Add the white spring onion, ginger and garlic, and fry for 2–3 minutes. Add mushrooms and fry for 2 minutes, stirring often.
Add vegetable stock, boiling water, Lee Kum Kee Gluten Free Soy Sauce, star anise and cinnamon stick. Bring to a gentle simmer for 5 minutes. Add bok choy and simmer for another 5 minutes.
Season to taste with Lee Kum Kee Gluten Free Soy Sauce. Remove star anise and cinnamon, then serve with garnish.
Tip 1: try adding your favourite Chinese style noodles or vegan dumplings for a heartier soup.
Tip 2: if you don’t have baby bok choy, use regular bok choy, or try adding kale or spinach.