In a large mixing bowl, combine the ground pork, chopped shrimp, grated ginger, and sliced green onions. Add light soy sauce, Chinese cooking wine, salt, and toasted sesame oil for flavor. Mix everything together using a potato masher, ensuring the mixture is well combined yet retains a textured consistency.

Lay out the wonton wrappers on a clean, flat surface, ensuring they are somewhat separated. Spoon a small amount of the filling onto the center of each wrapper. Lightly brush water around the edges of the wrapper to help seal it. Fold the wrapper over, pinching tightly to seal and remove any air.

Bring a large pot of water to a rolling boil. Carefully add the wontons to the boiling water. Cook for about 4 minutes, or until they float to the surface. Use a slotted spoon to remove the wontons.

In a saucepan, combine chicken broth, smashed garlic, ginger slices, soy sauce, sugar, and Chinese cooking wine. Bring to a gentle simmer over medium heat for 5-10 minutes. Remove garlic and ginger.

If adding bok choy, gently blanch it in the broth for a couple of minutes until tender.

To assemble, add cooked noodles to each bowl, place wontons on top, and ladle hot broth over everything. Garnish with shredded green onions.