Chinese Roast Duck Noodle Soup

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1 qt. reduced-sodium chicken broth

2 quarter-size coins fresh ginger, smashed

2 garlic cloves, smashed

2 roasted duck breasts (from takeout), sliced or chopped, with bones and skin

8 ounces fresh thick wheat udon noodles

1 tablespoon soy sauce

2 cups roughly chopped bok choy

2 teaspoons Asian (toasted) sesame oil

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