Chicken Wonton Soup

Instructions

1. Prepare the wonton filling
   In a large bowl, combine ground chicken, 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, minced ginger, two-thirds of the minced garlic, and green onions. Mix well until all ingredients are evenly incorporated.
2. Form the wontons
   Place a wonton wrapper on a clean work surface. Add about 1 teaspoon of the chicken filling to the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over to form a triangle, pressing out any air and sealing the edges firmly. Bring the two corners together and press to seal, forming a little dumpling. Repeat with remaining wrappers and filling.
3. Prepare the soup base
   In a large pot, heat the remaining sesame oil over medium heat. Add the remaining garlic and cook for 30 seconds until fragrant. Add the chicken broth, remaining soy sauce, and rice vinegar. Bring to a gentle boil.
4. Cook the vegetables
   Add the sliced shiitake mushrooms and julienned carrots to the broth. Simmer for about 5 minutes until the vegetables begin to soften.
5. Cook the wontons
   Gently add the wontons to the simmering broth, being careful not to overcrowd the pot (you may need to do this in batches). Cook for about 3-4 minutes until the wontons float to the surface and the filling is cooked through.
6. Add the bok choy
   Add the chopped bok choy to the soup and simmer for another 1-2 minutes until just wilted but still vibrant green. Season the soup with salt and white pepper to taste.
7. Serve the soup
   Ladle the hot soup with wontons and vegetables into serving bowls. Garnish with additional chopped green onions and cilantro leaves if desired. Serve immediately while hot.