Vegetable soup with wontons

Ingredients:

• 2 tablespoons of vegetable oil
• 2 cloves garlic, finely grated
• 1 tbsp fresh ginger, grated
• 3 green onions, thinly sliced, green parts separated from white parts
• 110 g chopped shiitake mushrooms
• 5 cups chicken bone broth or low-sodium broth
• 4 bunches small bok choy, cut lengthwise into quarters
• 2 tablespoons soy sauce
• 1 package (340 g) frozen wonton dough (about 20 pieces)

Preparation:

1. Heat vegetable oil in a medium saucepan or Dutch oven over medium heat. Add garlic, ginger, and white parts of green onions and cook, stirring frequently, until fragrant, 1–2 minutes. Add shiitake mushrooms and cook until the mushrooms begin to soften, another minute.
2. Add the broth and bring to a boil. Add the bok choy and cook, stirring occasionally, until the bok choy is tender, 4–5 minutes. Add the soy sauce and stir. Add the wonton batter and cook until tender, 2–3 minutes. Taste and adjust the seasoning if needed.
3. Ladle into bowls, garnish with green onions, and serve immediately.