The mushroom dumplings for this soup freeze well, so make them ahead of time for easy assembly later.
7 tablespoons grapeseed oil, divided1 medium-size yellow onion , thinly sliced1 teaspoon toasted sesame oil1 head bok choy, slicedStep 1 Make the kombu broth
Combine 4 quarts water and kombu in a large pot. Heat over medium-high until water begins to steam and small bubbles form around kombu , about 15 minutes. Remove from heat, and stir in bonito flakes. Let steep 30 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Stir in tamari, and keep broth warm.Heat 3 tablespoons grapeseed oil in a large skillet over high. Add half of mushrooms, and cook, without stirring, until mushrooms begin to brown, about 2 minutes.
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