Preheat the oven to 400°F (200°C).

Line a baking pan with aluminum foil.

Finely chop 1 scallion and slice the other 2 into 1-inch bias.

In a large bowl, whisk together the chopped scallions, garlic, ginger, egg, soy sauce, sesame oil, five-spice powder, salt, and pepper.

Add the ground chicken, ground pork, and bread crumbs to the bowl and mix well.

Form the mixture into 3/4-inch meatballs.

Place the meatballs on the prepared baking pan.

Bake for 8-10 minutes, or until lightly browned.

Remove the meatballs from the oven and set aside.

In a Dutch oven, bring the chicken stock to a boil over high heat.

Lower the heat to low and add the garlic powder, ground ginger, star anise, and dried shiitake mushrooms.

Simmer gently for 10-15 minutes, or until the mushrooms are hydrated and tender.

Remove the star anise.

Add the sliced carrots, quartered baby bok choy, and baked meatballs to the Dutch oven.

Simmer until the vegetables are tender, about 10 minutes.

Cook the rice sticks according to package directions.

Drain the rice sticks.

Evenly divide the cooked rice noodles among 6 large bowls.

Thinly slice the hydrated shiitake mushrooms.

Arrange the carrots, bok choy, sliced mushrooms, and meatballs on top of the noodles in each bowl.

Ladle the broth into each bowl.

Garnish with the remaining sliced scallions and serve immediately.