In a large pot, heat a drizzle of oil over medium heat. Add 2 tablespoons of finely chopped ginger and 2 sliced scallions, sautéing for about 2-3 minutes until fragrant and the scallions are slightly softened.

Pour in 4 cups of vegetable stock into the pot and increase the heat to bring it to a simmer. Allow the mixture to bubble gently for around 5 minutes.

Introduce 4 cups of sliced bok choy into the simmering broth. Cook the mixture for an additional 3-5 minutes until the bok choy is tender and vibrant green.

While the soup simmers, prepare your noodles separately according to the package instructions, typically around 4-6 minutes, then drain and rinse.

Add the cooked noodles to the pot, stirring to combine them with the broth and vegetables, allowing everything to heat together for another 1-2 minutes.

Taste the soup and adjust the flavor with soy sauce, adding 1-2 tablespoons if desired. Serve garnished with fresh scallions or chili oil.