Bring the broth to a boil over medium high heat. Slice up the vegetables.
Lower the heat and add in the carrots, mushrooms, ginger, garlic, cilantro, and bok choy.
Stir in the soy sauce. Season with salt and freshly cracked black pepper. Cook till the bok choy softens, about 5 - 7 minutes.
Ladle into bowls; drizzle with sesame oil and serve.
