In a Dutch oven, heat the chicken broth over medium low heat. Add the soy sauce and fish sauce and cook for until the soup comes to a low boil, about 10 minutes.
Meanwhile, slice the baby bok choy and green onions.
Add the bok choy and green onions to the soup. Simmer until the bok choy is tender and bright green, about 2-3 minutes. Season with salt and pepper to taste.
Serve immediately.
Recipe by The Little Chef at http://littlechefblog.com/no-miso-soup/