Ingredients

• 1/2 ounce (about 1/2 cup) dried shiitake or mixed dried mushrooms

• 3 cups boiling water

• 1 tablespoon peanut oil or neutral oil, such as canola or avocado

• 2 cups diced onion

• 3 cloves garlic, thinly sliced

• 6 1/8-inch-thick slices peeled fresh ginger

• 6 cups reduced-sodium chicken broth

• ¼ cup reduced-sodium soy sauce

• 1 2-to-3-inch cinnamon stick

• 1 whole star anise

• 1 teaspoon freshly ground pepper

• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

• 1 bulb fennel, cored and cut into 1-inch pieces

• 8 scallions, whites cut into 2-inch pieces and greens chopped, divided

• 1 pound bok choy, preferably baby bok choy, white stems sliced lengthwise and greens chopped, divided

• 2 cups (4 ounces) mung bean sprouts (see Note)

• ½ cup chopped fresh cilantro

• 2 teaspoons toasted sesame oil

• Lime wedges for garnish