Soak dried white fungus in a bowl of water for 20 minutes. Trim off hard parts and cut into bite-sized pieces.

Prepare bok choy by separating leaves and stems. Cut stems into halves and roots into quarters. Slice leaves into 1cm strips. Thinly slice green onion and ginger.

In a pot, combine canned scallop, white fungus, green onion, ginger, water, and seasonings. Bring to a boil, cover, and simmer on low heat for 5 minutes. Add bok choy stems and cook for 3 minutes, then add leaves and cook for 30 seconds.