In a stock pot with 1 quart of water, add the soy sauce and bring to a boil.
Prepare an ice bath. Shock the broccolini until tender crisp, about 3 minutes and shock in ice bath. In the same pot, dry out and add the extra virgin olive oil on med-high heat. Add the garlic and keep stirring until golden brown. Drain the garlic leaving a little oil and saute the shiitakes, season and add chile flake. Add back garlic to stock pot with the chile flake, the preserved lemon and blanched broccolini. Heat through, check for seasoning and serve.