Gather all fresh ingredients and chop them as needed to streamline the cooking process. Peel and mince the ginger, mince the garlic, dice the onion, chop the bok choy, and thinly slice the green onions. If you are using a protein of your choice (tofu, chicken, or shrimp), cut it into bite-sized pieces.

Heat the sesame oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Then, stir in the minced garlic and ginger from Step 1 and sauté for an additional minute, allowing the aromatics to infuse the oil. I prefer using toasted sesame oil here for a deeper flavor.

Pour the vegetable or chicken broth into the pot and bring it to a gentle boil. If you are including a protein, add it at this stage. Once the soup is boiling, add the chopped bok choy. Reduce the heat to a simmer and cook for 5-7 minutes, or until the bok choy is tender yet still vibrant.

Stir in the soy sauce and season with salt and black pepper to taste. Adjust the seasoning as needed to suit your preferences.

Remove the soup from heat and ladle it into bowls. Garnish each serving with the thinly sliced green onions from Step 1 for added freshness. I like to add a little extra green onion at the end for a burst of color and flavor.