Follow the steps for recipe "Basic Asian Stock", which is in the dependent recipes section to the right. You'll need 2 quarts of this (8 cups).
PREPARING THE WONTONS
Follow the steps for recipe "Pork and Shrimp", which is in the dependent recipes section to the right. Use all of the wontons in the dependent recipe.
PREPARING THE BROTH
In a medium pot, bring the stock to a boil over high heat.
Reduce the heat to low, cover, and simmer until ready to serve.
PREPARING THE NOODLES
Bring a large pot of water to a boil over high heat and cook the noodles until tender, yet firm, about 3 minutes for dried ramen, 10 seconds for fresh ramen, and about 2 minutes if using fresh Chinese noodles.
Use a strainer to fish out the noodles and drain.
Divide the noodles among large soup bowls.
COOKING THE WONTONS
Return the water from the noodles to a boil and, add the wontons, and cook, allowing them to surface to the top, about 5 minutes.
Drain and divide the wontons among each serving of noodles.
Add the sesame oil and leafy greens to the stock, adjust the seasoning with salt and pepper to taste, and cook for 1 minute.
Ladle a generous amount of stock over each serving of noodles and wontons, making sure to divide the greens evenly.
Garnish with scallions and serve with chili-garlic sauce (if using) for dipping the wontons.