Meanwhile, combine the miso paste with about 1/2 cup vegetable broth in a bowl until smooth. Prepare the broth: In a large saucepan, combine the vegetable stock, soy milk, dark miso paste, 3 tablespoons soy sauce, mirin and Worcestershire sauce. Use a food processor
or immersion blender to pulse garlic and ginger and add them to the broth. Finely chop the red hot pepper and add it, too. Roughly chop the soaked mushrooms and bok choy and add them to the broth. Bring to a boil and reduce to simmer for 7 minutes.