Bring broth to a boil in a large sauce pan. Season broth with juice and zest of lemon or lime, fresh ginger and minced or sliced onions. Then add vegetables from firm to soft, starting with onions, carrots, celery, bok choy and mushrooms. Simmer gently until vegetables are tender, about 10 minutes.
If serving protein separately, (beef, chicken, shrimp or tofu) cook and place in separate bowls. If not, feel free to add to the soup, cooking until meat is done.
5 minutes before serving add sliced snow peas, green onions and bean sprouts.
Serve soup in large bowls with condiments on the side so that each person can season to his or her liking. Condiments can include: Asian or shirataki noodles, hot chili oil, extra lime wedges, additional sesame oil, chopped peanuts or cashews, cilantro, extra bean sprouts, fish sauce, rice vinegar, coconut aminos or soy sauce.