In a small pot, bring a cup of water to a boil, remove from heat, and add the dried mushrooms. Let soak for 30 minutes.
In a 4-5 quart Dutch oven or stock pot (with a lid), heat the oil over medium, until shimmering. Add the fresh mushrooms and leeks, give a quick stir, and cover, cooking until the mushrooms have softened and are mostly browned (about 10 minutes).
Scootch the mushroom mixture to one side, and add a splash of vegetable broth to the cleared space. Add the ginger and garlic, and stir until fragrant (just 30 seconds or so). Add the remaining broth, plus the soy sauce, rice vinegar and 1/2 teaspoon salt. Increase heat and bring the soup to a gentle boil, then reduce to medium-low and simmer for 10 minutes.
The dried mushrooms should be reconstituted at this point. Chop any large pieces and add all to the soup, including the mushroom liquid.
Spoon the miso into a small mixing bowl and add about one cup of the soup broth. Whisk until smooth, then mix into the soup. Add the baby bok choy. Taste the soup, and add salt to taste. Serve garnished with scallions, sprouts, or extra enoki mushrooms.
To save from chopping the reconstituted mushrooms later, crumble them into the hot water. For thick pieces, use kitchen shears to cut them into small pieces.
Detox Wild Mushroom Miso Soup was originally published on https://soupaddict.com/2018/01/detox-wild-mushroom-miso-soup/