Dried shiitakes, kombu, star anise, lemongrass, and arbol chilies steep in a tamari-seasoned simmer, building a deep broth for shrimp, soba noodles, and baby bok choy with ginger juice and lime.
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In 1-gallon pot, heat oil over medium flame. Sweat onions, carrots, garlic, and peppercorns with salt until onions are translucent.
Add stock, star anise, chilies, lemongrass, kombu, dried shiitakes, and tamari. Cover pot and for 25 minutes .
Remove and discard star anise, chilies, and lemongrass. Remove kombu and shiitakes from pot. Slice kombu and shiitakes (removing shiitake stems first) into very thin strips and add back to soup pot.
Add bok choy stems. until tender. Add bok choy leaves, shrimp, and ginger juice. until bok choy leaves wilt and shrimp just turns opaque.
Add lime juice and season to taste.
Place small portion of noodles in bowl. Pour soup over noodles and serve.
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