Mix ginger, garlic, green onions, shiitakemushrooms, and chicken stock in a medium-wide pot (for 2 portions). Let itboil; then reduce to medium-low heat and cook for 5 to 10 minutes.
In the meantime, cut the bok choy into quarters.
Slice the shiitake mushrooms and set them aside.
Use soy sauce and fish sauce to season the soup. If you want, you can choose to only include either one.
If you're making a big batch or your egg noodles are dried or fresh with a lot of starch, blanch the egg noodles separately in boiling water.
After blanching your egg noodles in hot water, cook them for 1 minute in the soup. Place in a serving bowl after removing from the soup.
Cook the bok choy, shiitake mushrooms or your favourite veggies in the soup for 2 to 3 minutes, or until it's done to your liking.
Taste the soup; season it with salt and pepper if needed.
Add in EB Frozen Shrimp Wonton into the soup and cook until it is done. Carefully add 5 wontons per serving to the soup.
Pour the soup over the noodles and vegetables that have been cooked and enjoy!