Warm your tummy and toes with this classic healing soup.
In a large saucepan, saute mushrooms, garlic, and fresh ginger in hot sunflower oil over medium heat stirring occasionally for 3-5 minutes.
Stir in broth, vinegar, tamari, and red pepper; bring to a boil.
Stir in pre-cooked chicken breast, shredded Napa cabbage, carrots and bok choy. Reduce heat to low and allow to simmer, uncovered, for 5 minutes or so. Carrots will be crisp but tender.
In a small mixing bowl, combine the cold water and cornstarch. Stir into soup and simmer until slightly thickened.
Remove from heat; stir in toasted sesame oil.
Garnish with fresh cilantro, green onion and sesame seeds.