Heat KA•ME Sesame Oil Blend in saucepan set over medium-high heat; cook ginger, onion and garlic for 2 to 3 minutes or until aromatic.
Stir in chicken broth, KA•ME Oyster Sauce, KA•ME Fish Sauce, KA•ME Tamari, KA•ME Rice Vinegar, brown sugar, star anise and cinnamon stick; bring to boil. Reduce heat to medium-low; simmer for 8 to 10 minutes or until fragrant. Remove and discard star anise and cinnamon stick.
Stir in KA•ME Pad Thai Express Noodles, bok choy and KA•ME Stir-Fry Mushrooms. Cook for 3 to 5 minutes or until noodles and vegetables are tender.
Divide among 4 bowls. Top with green onions and drizzle with KA•ME Hot Chili Oil.
Add shredded cooked chicken, thinly sliced beef or shrimp to soup.