Ginger Chicken Meatballs in Miso Broth {with Bok Choy}

INGREDIENTS

1 lb

Ground Chicken (*)

1 cup

Plain Panko Breadcrumbs

2 cloves

Garlic (, divided – 1 minced and 1 peeled and smashed)

medium Shallot (– peeled and sliced)

1 tbsp

Reduced-Sodium Soy Sauce

Ginger (, divided – 2 tsp freshly grated + 1 (1’’ piece) sliced)

Scallions (– white and green part, thinly sliced, plus more for garnish)

1 tbsp

Fish Sauce (, divided)

1 tbsp

Lemongrass (, white part only – minced)

1 tbsp

Fresh Cilantro (– roughly chopped)

5 cups

Low Sodium Chicken Broth (, divided)

1 cup

Water

Thai Chili (– sliced (optional))

2 tbsp

Miso ((red or white))

2 tbsp

Vegetable Oil

heads Baby Bok Choy (, quartered into wedges (can substitute 1 regular head))

1/4 tsp

Crushed Red Pepper Flakes (, plus more for garnish)

Kosher Salt and Pepper (, to taste)