Spicy Green Chile and Bok Choy Soup

1 . Stage

Separate the white and green parts of the bok choy. Cut the white parts into thin, bite-sized pieces. Cut the green parts into longer strips.

2 . Stage

Slice serrano, jalapeno, and Anaheim chile peppers into thin rounds or bite-sized pieces, depending on size (you can do this while mirepoix is cooking).

3 . Stage

Add enough sesame oil to a large soup pot to coat the bottom. Add garlic and cook over low heat until aromatic, about 1 minute. Add diced mirepoix (carrots, onion, and celery) and cook, stirring occasionally, until onion is translucent, about 10 minutes.

4 . Stage

Add vegetable broth and bring to a boil. Add all chile peppers, chopped onion, and white parts of bok choy and cover. Lower heat and simmer until peppers are tender and flavors have blended, 15 to 20 minutes.

5 . Stage

Reduce heat to low. Add green onions and green parts of bok choy. Cook and stir until bok choy is wilted and soft, about 5 minutes. Serve hot.