Heat the broth by pouring 4 cups of chicken stock into a large saucepan over medium-high heat and bring to a gentle boil.

Add 3 chopped green onions, 2 cups of bok choy, 2 tablespoons of oyster sauce, and 2 tablespoons of low sodium soy sauce. Let simmer for 2 minutes.

Incorporate 200 grams of dried Chinese noodles, ensuring they are submerged, and cook according to package instructions.

Taste and adjust the seasoning of the broth if necessary. Once done, remove from heat and ladle into bowls.

Consider adding cooked protein like sliced chicken or shrimp, and serve hot.