Heat 1 tbsp (15ml) neutral oil in a Dutch oven over medium-low heat. Add 4 minced garlic cloves and 2 tbsp (12g) grated yellow ginger. Sauté for 60 seconds until fragrant and translucent.

Pour in 6 cups (1440ml) chicken broth and add 1 tsp (5g) sea salt. Bring to a gentle simmer over medium-high heat.

Submerge 1 lb (450g) chicken breast into the simmering broth. Reduce heat to low, cover, and poach for 12-15 minutes until internal temperature reaches 165°F (74°C).

Remove the chicken to a cutting board. Let rest for 5 minutes, then use two forks to pull it into tender torn chunks.

In a separate pot of boiling salted water, cook 8 oz (225g) thick wavy egg noodles according to package instructions. Drain and divide among serving bowls.

Return the chicken broth to a simmer. Add the diagonally sliced carrots and cook for 4-5 minutes. In the last minute, add the baby bok choy until wilted.

Ladle the hot golden broth and vegetables over the noodles. Top with the torn chicken chunks.

Drizzle each bowl with toasted sesame oil to create glistening droplets. Finish with diagonally sliced scallions and toasted white sesame seeds.