Brothy Soup with Shrimp and Bok Choy

Prep mushrooms and veg - Brush any dirt off of the mushrooms; remove the stems and slice the caps. Clean and trim the scallions, Slice the whites of the scallions; cut the scallion greens on the bias and set aside. Thinly slice the garlic. Trim and grate the ginger. Trim and wash the bok choy. If the baby bok choy are on the larger side, slice the stems from the greens and then cut the stems into bite-sized pieces. Slice the tofu into 1" cubes.
Build the broth - Add the mushrooms to your soup pot with a pinch of salt. Stir, then cover. Cook, stirring occasionally, until the mushrooms have expelled their moisture. Add 10 cups of water stock and bring to a boil. Reduce the heat to medium, then add the cubed tofu, ⅓ cup tamari, ¼ cup sesame oil, sliced garlic, grated ginger, scallion whites, ½ t red pepper flakes, star anise pods, and 1 tablespoon of honey.
Add the noodles and bok choy - Add the noodles and the bok choy to the broth and cook on a high simmer until the noodles are very soft and fully hydrated, about 10 minutes. Gently Stir in the miso paste. While the soup is simmering, chop the cilantro and mint leaves.
Finish off of the heat - Remove the pot from the heat. Stir in ¼ cup of fish sauce and the shrimp, then cover the pot. The shrimp will poach gently in the hot broth. Allow the soup to cool a bit. Fish out the star anise pods and garnish with the scallion greens and fresh herbs, then serve.