In a medium pot, fitted with a steamer, add 2 C water, pureed ginger, Chinese Five Spices mix and the crushed garlic.
Place the chicken on the steamer, cover and cook for 10 - 15 minutes or until chicken is just cooked through. Shred the chicken and set aside.
In a medium saucepan, heat the toasted sesame oil.
Add the spring onions and sauté, over medium heat, for 5 minutes.
Add the bone broth, 2 C water, soy sauce, rice vinegar and Sriracha. Bring to a simmer.
While the broth is simmering, prepare the noodles according to package instructions.
Divide the noodles between four large bowls. Top with shredded chicken and bok choy. Ladle hot broth into each bowl.
Garnish with a squeeze of lime and cilantro.