Steep crushed garlic cloves, ginger, and green onion in simmering chicken broth, 20 minutes. Remove aromatics. Add chopped asparagus, bunashimeji mushrooms, thinly sliced chicken breast, white pepper, lemon juice, soy sauce, gently simmer until chicken is cooked through, about 4 minutes. Swirl in one beaten egg. Garnish with fried shallots, green onions, cilantro, chili oil and toasted sesame oil.