In a large stockpot or dutch oven over medium heat, add 1 tbsp cooking oil. Saute the chopped ginger and garlic for 1 minute.
Add the mushrooms, scallions, and 1 tbsp sesame oil. Saute for 2-3 minutes, until scallions soften. If adding shredded beef, add it now and saute for 2-3 minutes.
Pour in the broth, cover the pot, and bring the mixture to a boil over medium-high heat, about 5 minutes. Then, reduce the heat and simmer for 5 minutes.
Next, add 2 tbsp coconut aminos, 1 tbsp sesame oil, garlic powder, and salt. Mix well and taste the broth. Adjust the taste as desired: add more coconut amino, salt, red crushed pepper, as desired.
Over medium heat, stir in the rice noodles and cook according to package instructions (typically for about 5-6 minutes). If adding shrimp, cooked chicken, or tofu, add it now.
With a few minutes left until the noodles are done cooking, add the bok choy. Start by cooking the root end of the bok choy for 3 minutes: submerge the root in the liquid, but make sure the leaves are sticking out of the water. Then, submerge the leaves with the root and cook for 1-2 minutes.
Turn off the heat. Add 1 tbsp coconut aminos and 1 tbsp sesame oil, plus more as desired.
Pour into your favorite bowl! Garnish with chopped scallion, red crushed pepper flakes, sesame seeds, and a soft boiled egg (if desired).