In a dutch oven, brown meat in oil then drain. Add the water, broth, wine, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat to low; cover and simmer for 1 hour.
Stir in the mushrooms, carrots and bok choy; cover and simmer an additional 20-30 minutes longer or until vegetables are tender. Finish with salt, if needed.
Meanwhile, cook rice according to package directions (if serving over rice)
Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup.
