In a medium saucepan, combine chicken stock and Israeli couscous; bring to boil. Reduce heat and simmer, stirring occasionally for 8 minutes.
Add garlic, pickled ginger and baby bok choy. Cook and stir 2 minutes more, until vegetables and Israeli couscous are tender.
Remove from heat and stir in soy sauce, sesame oil, and sriracha (adding more of any one of these to taste).
Divide soup among 4 bowls and sprinkle with chopped almonds. Serve.