4 cups low-sodium chicken broth

3 garlic cloves, thinly sliced

1 (2-inch) piece ginger, peeled and halved

1½ pounds boneless, skinless chicken thighs, sliced into ⅛-inch-thick strips

Kosher salt and black pepper

8 ounces tender mushrooms (maitake, beech, or enoki), stemmed and broken into clusters

6 ounces napa cabbage, chopped into 2-inch pieces (about 2 cups)

6 ounces daikon, peeled, halved lengthwise, and sliced crosswise ¼-inch thick

3 scallions, cut into 1-inch lengths

1 large carrot, peeled and thinly sliced

¼ cup ponzu

½ teaspoon toasted sesame oil

1 teaspoon yuzu kosho (optional)