Garlic Bok Choy Noodle Soup

Thoroughly wash and chop all vegetables. Slice each bok choy in half lengthwise, leaving root end attached.
Note: Deseed the Serrano peppers now if you prefer less heat!
Heat the oil in a medium pot over medium heat. Add the diced shallot, Serrano pepper, and sauté for a couple minutes, or until the aromatics begin to soften.
Stir in the minced garlic and cook for another 30 seconds to 1 minute, until fragrant.
Pour in the soy sauce, maple syrup, rice vinegar, and water. Stir well to combine all ingredients, then bring to a gentle simmer.
Taste the broth and adjust seasoning as needed. If desired, add a little salt per your taste preference.
Add sliced shiitake mushrooms, and noodles to the simmering broth.
Note: Make sure to cook noodles per package directions, usually 3-5 minutes, (depending on the type of noodles) or until the noodles are tender.
Pop each bok choy into the hot broth (stem side down while leavings are standing up), and let it cook for 1-2. Then gently push the leaves into the broth, and cook for just another minute.
Carefully ladle the noodle soup into serving bowls. Garnish generously with chopped green onions, a sprinkle of sesame seeds, and a drizzle of chili garlic oil to your liking.
Serve immediately and enjoy!