Servings: 4

For the Broth: subheading: For the Broth:
2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
1 ½ cups roughly chopped white onion 1 ½ cups roughly chopped white onion
¼ cup roughly chopped ginger ¼ cup roughly chopped ginger
6 cloves garlic smashed 6 cloves garlic smashed
8 cups chicken broth 8 cups chicken broth
1 oz dried shiitake mushrooms optional 1 oz dried shiitake mushrooms optional
1 tablespoon soy sauce 1 tablespoon soy sauce
1 tablespoon rice vinegar 1 tablespoon rice vinegar
2 teaspoons sesame oil 2 teaspoons sesame oil
For the Wonton "Filling": subheading: For the Wonton "Filling":
14 oz ground sausage or beef 14 oz ground sausage or beef
1/4 cup panko breadcrumbs ¼ cup panko breadcrumbs
2 prepared vegan eggs 2 prepared vegan eggs
1 tablespoon soy sauce 1 tablespoon soy sauce
1 tablespoon grated ginger 1 tablespoon grated ginger
1 tablespoon minced chives 1 tablespoon minced chives
2 teaspoons rice vinegar 2 teaspoons rice vinegar
½ teaspoon black pepper ½ teaspoon black pepper
½ teaspoon granulated sugar ½ teaspoon granulated sugar
For the Soup: subheading: For the Soup:
3-4 baby bok choy roughly chopped 3 to 4 baby bok choy roughly chopped
15 wonton wrappers quartered or sliced 15 wonton wrappers quartered or sliced
Sliced green onion for serving Sliced green onion for serving
Chili oil for garnish Chili oil for garnish

To make the broth, heat the olive oil in a small soup pot over medium heat. Once the oil is hot, add the onions, ginger and garlic, and sauté for 5 to 6 minutes, until the onions begin to caramelize slightly.
Pour in 1 cup of the chicken broth and scrape up any brown bits at the bottom of the pot with a wooden spoon. Add the remaining 7 cups of broth, dried mushrooms (if using), soy sauce, rice vinegar, and sesame oil. Once the soup reaches a light boil, cover and simmer, partially covered, for 30 minutes to 1 hour. After the broth has simmered for the desired time strain it through a fine-mesh sieve and discard the vegetables and mushrooms. Return the strained broth to the pot over medium-high heat.
Meanwhile, combine all the wonton filling ingredients, mixing well to combine. Set aside for a few minutes (about 5 to 10) while the broth is simmering.
Carefully drop teaspoon-sized balls of the filling into the simmering broth and cook, covered for 15 minutes, until heated through.
Stir in the bok choy and simmer until just tender, 2 to 3 minutes.
Last, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Once all the wontons have been added, simmer another 2 to 3 minutes.
To serve, gently ladle the broth and some wontons into a large soup bowl. Garnish with the green onions and chili oil and enjoy immediately.