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Make the Broth
In a medium saucepan, combine the chicken broth, ginger, garlic, scallion whites, sliced mushrooms, soy sauce, white pepper, sugar, MSG (if using), and sesame oil.
Bring to a boil over medium-high heat, then reduce to medium-low.
Let the broth simmer uncovered for 8–10 minutes, allowing the aromatics and mushrooms to release their full flavor.
Once fragrant and rich, strain the broth into a clean pot to remove solids, but reserve a few mushrooms for serving if desired.
Keep the broth warm over low heat.
Cook the Wontons, Noodles, and Bok Choy
In a separate large pot, bring water to a gentle boil.
Add the wontons and cook for 4–5 minutes, or until they float and look tender.
Add the wonton noodles and bok choy to the same pot and cook for an additional 30–45 seconds, until the noodles are soft and the bok choy is bright green.
Use a spider strainer or slotted spoon to remove the wontons, noodles, and bok choy. Drain well.
Assemble and Serve
Divide the noodles, wontons, mushrooms, and bok choy among four serving bowls.
Pour the hot broth over each bowl.
Garnish with chopped scallion greens and drizzle with chili oil, if desired.
Serve immediately while hot and aromatic.