Easy 20-Minute Wonton Soup

Heat 1 tablespoon of the sesame oil in a large pot over medium heat. Add the spring onion whites, garlic and ginger and cook for 1 minute, stirring, until fragrant but not browned.
4 green onions
4 garlic cloves
1 tablespoon fresh ginger
1 tablespoons sesame oil
Add the shiitake mushrooms and cook for 2-3 minutes, stirring now and then, until softened and lightly golden at the edges.
4 oz shiitake mushrooms
Pour in the chicken stock and bring to a boil over high heat.
4 cups low-sodium chicken stock
Add the frozen wontons and baby bok choi, then lower the heat to a lively simmer. Cook for 2-3 minutes, or according to the packet instructions, until the wontons float and are piping hot.
1 12- ounce pack mini wontons
1 pack baby bok choy
Turn off the heat. Stir in the soy sauce, fish sauce, rice vinegar and the remaining 1 tablespoon of sesame oil. Taste and adjust if needed.
1 tablespoon soy sauce
1 tablespoon fish sauce
½ tablespoon rice vinegar
1 tablespoons sesame oil
Ladle into bowls, top with the spring onion greens and serve immediately with a bit of chili oil if you like.