Dissolve two tablespoons white or yellow miso paste into ½ cup warm dashi, fish or chicken stock until clumps of miso have been thoroughly combined with the stock, and the mixture is smooth and thinly velvet-like in texture. Stir in one to two teaspoons fish sauce and set the mixture aside.

Heat two tablespoons pastured lard or unrefined virgin coconut oil in a skillet over a medium flame until melted and sizzling.

Julienne the freshly peeled ginger by cutting it into thin matchsticks and toss these into the hot fat, gently stirring until the ginger perfumes the fat with its bright and vibrant fragrance.

Add a whole, intact bunch of bok choy to the seasoned fat and fry on one side for one to two minutes until the bok choy begins to blister slightly, then turn it over to the other side and continue to cook for amother one to two minutes.

Pour the mixture of stock and miso over the bok choy, reduce the heat to medium-low and cover.

Simmer for six to eight minutes or until the bok choy wilts and is pierced easily by the tines of a fork.

Plate the cooked bok choy and any remaining juices, then sprinkle one to two tablespoons sesame seeds over the dish before serving right away