Ingredients

3 teaspoons sesame oil , divided
3 scallions , diced small, white and green parts separated
2 cloves garlic , minced
1 teaspoon grated ginger (or ginger paste)
1 cup sliced shiitake mushrooms (stems removed)
48 ounces (6 cups) low-sodium chicken broth
4 baby bok choy , leaves separated, ends trimmed, and thoroughly washed
30 frozen mini wontons
1 & 1/2 tablespoons soy sauce
1 & 1/2 tablespoons Shaoxing wine (or mirin or dry sherry)
drizzle of chili oil , for serving, optional

Instructions

In a large pot, warm 2 teaspoons of the sesame oil over medium heat. Once shimmering, add in the white parts of the scallions, garlic, ginger, and mushrooms; stir constantly until the mushrooms have softened, about 4 minutes.
Pour in the chicken broth; bring to a boil. Then add in the baby bok choy and frozen wontons; reduce heat to a gentle bubble and cook for about 5 minutes until the bok choy is wilted and the wontons float to the top and are heated through (you can cut one open to check.)
Remove from the heat and stir in the green parts of the green onions, the remaining teaspoon sesame oil, soy sauce, and Shaoxing wine.
Ladle soup into bowls with 5 wontons per serving. Drizzle with a bit of chili oil, if desired.