Chicken Udon Soup with Bok Choy

Ingredients

For 4 servings

• 5 cups chicken broth
• 6 slices peeled fresh ginger (¼-inch)
• 3 cloves garlic (crushed)
• 1 green onion (cut into 2-inch pieces)
• 3 ½ ounces shiitake mushrooms (fresh, (1 package))
• 1 tablespoon canola oil
• ½ cup carrots (sliced)
• 2 teaspoons ginger (minced peeled fresh)
• 1 cloves garlic (minced)
• 1 tablespoon soy sauce
• ¼ cup sake (or dry white wine, rice wine, (optional))
• 4 cups chicken breast (shredded cooked, (about 1 pound))
• ⅛ teaspoon black pepper (more as needed)
• kosher salt (as needed)
• 15 ounces udon noodles
• 8 slices cooked egg (scrambled or hard boiled (optional))
• ¼ cup green onions (diagonally cut)
• 10 ounces baby bok choy (cut into 4 sections)