To fold the wontons, form a "C" shape with your hand and place one wonton wrapper over your fingers. Use a butter knife or small spoon to scoop about 1 teaspoon of filling into the center of the wrapper, then gently push down in the middle as you fold all the edges inward and pinch to seal. It doesn't have to look perfect! Repeat with the remaining filling and wrappers. You won't need all the wontons for the noodle soup so I like to freeze the extras for next time.

In a large pot over medium-high heat, bring water to a gentle boil. Add about 10-12 wontons (or your preferred amount) and gently stir to prevent sticking. Cook for 3-5 minutes, then use a slotted spoon to transfer them to a bowl or plate.

In the same pot of boiling water, blanch the bok choy for about 30 seconds until bright green and slightly tender, then remove with the slotted spoon. Add the dried egg noodles to the same pot and cook according to the package directions, then drain and set aside.

In a separate large pot over medium-high heat, add the chicken broth, sliced ginger, chicken bouillon, soy sauce, sesame oil, salt, white pepper, and Shaoxing wine, if using. Bring to a simmer and cook for 5 minutes to let the flavors come together. Remove the ginger slices, stir in the chopped green onions, and turn off the heat.

In serving bowls, divide the noodles, cooked wontons, and bok choy, then pour the hot soup over the top. Garnish with more chopped green onions and chili crisp if desired.