Ginger Meatballs in Miso Broth

Name: Ginger Meatballs in Miso Broth
Ingredients: 1 Pound Ground Chicken*; 1 Cup Plain Panko Breadcrumbs; 2 cloves of Garlic divided – 1 minced and 1 peeled and smashed; 1 medium Shallot – peeled and sliced; 1 TBS Reduced-Sodium Soy Sauce; Ginger divided – 2 tsp freshly grated + 1 (1’’ piece) sliced; 8 Scallions – white and green part thinly sliced, plus more for garnish; 1 TBS Fish Sauce divided; 1 TBS Lemongrass white part only – minced; 1 TBS Fresh Cilantro – roughly chopped; 5 Cups Low Sodium Chicken Broth divided; 1 Cups Water; 1 Thai Chili – sliced optional; 2 TBS Miso red or white; 2 TBS Vegetable Oil; 2 heads Baby Bok Choy quartered into wedges (can substitute 1 regular head); ¼ tsp Crushed Red Pepper Flakes plus more for garnish; Kosher Salt and Pepper to taste