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Chop the green parts of the scallions finely for garnish and set aside. Keep the white parts of the scallions whole. Slice the ginger. Smash the garlic cloves. In a small bowl, combine the dry seasonings: white pepper, sugar, and MSG.

Pour the low-sodium chicken stock into a large pot and bring it to a simmer over medium heat. Add the whole scallion whites, sliced ginger, and smashed garlic to the simmering stock. Stir in the soy sauce, Shaoxing wine, and sesame oil. Add the dry seasoning mixture (white pepper, sugar, MSG) to the pot. Mix all ingredients well and let the broth simmer for 15 minutes to allow the flavors to meld.

In a separate large pot, bring a generous amount of water to a rolling boil. Carefully add the wontons to the boiling water. Approximately 30 seconds before the wontons are fully cooked (they will typically float to the surface), add the wonton noodles. Immediately after adding the noodles, add the bok choy to the same pot. Cook for the remaining time until the noodles are al dente and the bok choy is slightly tender-crisp (about 2-3 minutes for noodles and bok choy).

Using a fine-mesh strainer or spider, carefully remove the cooked wontons, noodles, and bok choy from the boiling water. This method ensures that any excess starch from the noodles does not dilute or cloud the prepared broth.

Place the strained wontons, noodles, and bok choy into individual serving bowls. Strain the hot broth to remove the aromatics, then pour the hot, strained broth over the contents of the bowls. Garnish generously with the previously chopped scallion greens. For an extra kick, drizzle with chili oil to taste. Serve immediately and enjoy.


Chop the green parts of the scallions finely for garnish and set aside. Keep the white parts of the scallions whole. Slice the ginger. Smash the garlic cloves. In a small bowl, combine the dry seasonings: white pepper, sugar, and MSG.

Pour the low-sodium chicken stock into a large pot and bring it to a simmer over medium heat. Add the whole scallion whites, sliced ginger, and smashed garlic to the simmering stock. Stir in the soy sauce, Shaoxing wine, and sesame oil. Add the dry seasoning mixture (white pepper, sugar, MSG) to the pot. Mix all ingredients well and let the broth simmer for 15 minutes to allow the flavors to meld.

In a separate large pot, bring a generous amount of water to a rolling boil. Carefully add the wontons to the boiling water. Approximately 30 seconds before the wontons are fully cooked (they will typically float to the surface), add the wonton noodles. Immediately after adding the noodles, add the bok choy to the same pot. Cook for the remaining time until the noodles are al dente and the bok choy is slightly tender-crisp (about 2-3 minutes for noodles and bok choy).

Using a fine-mesh strainer or spider, carefully remove the cooked wontons, noodles, and bok choy from the boiling water. This method ensures that any excess starch from the noodles does not dilute or cloud the prepared broth.

Place the strained wontons, noodles, and bok choy into individual serving bowls. Strain the hot broth to remove the aromatics, then pour the hot, strained broth over the contents of the bowls. Garnish generously with the previously chopped scallion greens. For an extra kick, drizzle with chili oil to taste. Serve immediately and enjoy.
