Sauté. Heat the oil in a large stockpot over medium-high heat. Add the white parts of the scallions and the shiitake mushrooms and sauté for 5 minutes, stirring occasionally, until the mushrooms are browned. Add the garlic and ginger and sauté for 2 minutes, stirring occasionally.

Simmer. Add the chicken stock, cooked chicken, bok choy, soy sauce, white pepper, the green parts of the scallions, and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low to maintain the simmer and cook for 5 minutes, or until the bok choy has softened to your liking.

Season. Stir in the sesame oil until combined. Give the soup a taste and season with additional soy sauce, white pepper or sesame oil if needed.

Serve. Serve warm, garnished with a drizzle of chili crisp, chopped cilantro, extra scallions and sesame seeds if desired. Enjoy!