Step 1

In a large bowl, combine all of the meatball ingredients except for the sesame oil. Work the mixture together with your hands very well, squeezing to really bind everything together.

Step 2

Roll tightly into 20 small meatballs and place on a parchment lined tray.

Step 3

Heat the oil over medium heat and add the meatballs, turning to brown all sides. You may need to work in batches, depending on the size of your pot.

Step 4

Remove to a plate - the meatballs do not need to be fully cooked at this point.

Step 5

Drain the fat from the pot and return to medium heat. Add the sesame oil. Once hot, add the mushrooms and garlic and sauté a few minutes until fragrant. Add the ginger and sauté 30 seconds.

Step 6

Stir in the chicken broth and bring to a simmer. Add the meatballs and continue to simmer about 5 minutes, until cooked through.

Step 7

Add the bok choy and let cook another minute or two, until wilted. Remove from heat and add the green onion.

Step 8

Serve at the table with the garnishes so people can add as they like.