10 to 15 oyster mushrooms
10 to 15 shiitake mushrooms
10 to 15 common (button) mushrooms
1 1/2 qts. clear vegetable broth, such as Swanson
2 or 3 baby bok choy, stems thinly sliced crosswise and leaves halved lengthwise
2 tablespoons thinly slivered fresh ginger, divided
1 large or 2 small red Fresno or jalapeño chiles, seeded and thinly sliced
2 tablespoons rice vinegar
About 1/2 tsp. Sriracha or other chili sauce
1 teaspoon toasted sesame oil
3 green onions, thinly sliced
About 1/4 cup loosely packed cilantro leaves