Bring a medium pot of water to a boil. Add the dumplings or ravioli and cook according to package directions. Drain and set aside.

Heat a large pot over medium/high heat. Slice the oyster or shiitake mushrooms. Put the oils in the heated pot and swirl to coat. Add the mushrooms to the pot sauté five minutes.

Season with a half teaspoon of salt, then grate the garlic and ginger into the pot with the mushrooms and sauté two minutes.

Add in the water, miso, soy sauce, and stir until the miso is dissolved in the water.

Slice the bok choy and separate the beech mushrooms. Add the bok choy and beech mushrooms to the pot.

Cut the tofu into cubes and add to the pot, then cover the pot and bring to a boil. Reduce the heat and simmer for six to eight minutes.

Divide the dumplings or ravioli among serving bowls. Add the miso broth, tofu and vegetables to each serving bowl. Garnish with green onions and hot sauce or chili oil (optional).