In a medium-wide saucepan, combine the ginger, garlic, green onions, shiitake mushrooms, and chicken stock (for 2 portions). Boil for 5 to 10 minutes, lower to medium-low heat, and simmer for another 5 to 10 minutes.
Cut the bok choy into quarters as you wait. Set aside the shiitake mushrooms after slicing them.
Season the soup with soy sauce and fish sauce. You can opt to add only one of them if you like.
Blanch the egg noodles individually in boiling water if you're preparing a large quantity or if your egg noodles are dried or fresh with a lot of starch.
Cook the egg noodles in the soup for 1 minute after blanching them in boiling water. After removing from the soup, place in a serving bowl.
Cook the bok choy, shiitake mushrooms, or other vegetables in the broth for 2 to 3 minutes or until desired tenderness is achieved.
If necessary, season the soup with salt and pepper.
Cook the EB Shrimp Wonton as per package instructions and add them to the broth. Add 5 wontons per serving to the soup.
Pour the soup over the cooked noodles and veggies, and savour it!