Step 1

Place the shrimp in a small food processor. Pulse a few times to turn them into a sticky paste. Finely chop the shiitake, scallions, and shallots.

Step 2

In a large mixing bowl, combine all ingredients from shrimp to starch. Stir the mixture in 1 direction for about 2 minutes until the mixture turns into a sticky paste. The mixture will seem loose at first but will turn sticky after stirring.

Step 3

Set up your work station with one small bowl filled with room temperature water, shrimp wonton filling, wonton wrappers, and a large lined sheet pan to hold the wontons.

Step 4

To wrap, take a piece of wonton wrapper and add 1 teaspoon of wonton filling to the center, dap the wrapper with a small amount of water along the edge then fold it in half into a triangle shape. As you fold, gently press out the air bubbles so that the wonton won’t burst. Seal the edges well.

Step 5

Flip the triangle up-side-down, dap one corner with water, then gentle fold from the center to bring the two points together. Press to adhere well. Rest it over the sheet pan. Repeat the process to finish the wonton filling.

Step 6

Bring a large pot of water to boil, lower heat to simmer. Carefully transfer a few wontons to the pot. Make sure there’s plenty of space for the wontons to float so they don’t stick to each other.

Step 7

Simmer over medium-low heat, use a wooden spoon or a pair of chopsticks to gently push the water along the pot. This prevents the wontons from sticking.

Step 8

When the wontons are floated to the top, about 3 minutes (with store-bought wonton wrappers) or 5 minutes (with homemade gluten-free wonton wrappers), simmer for 1 minute additional then use a slopped spoon to transfer out the wontons to a large serving plate.

Step 9

Drizzle with a small amount of oil to prevent the wontons from sticking. You can keep them warm by storing them temporarily in an unheated oven. Repeat the process to cook the second batch of the wontons.

Step 10

In a medium-sized soup pot, add the stock, water, ginger, and 2 whole scallions with the white parts lightly pounded before adding to the broth. Cover and bring it to a gentle boil over medium heat then lower heat to simmer for 15 minutes. Discard the scallion and ginger. Taste the soup and adjust with more salt and mushroom seasoning, if needed.

Step 11

In the meantime, whisk the eggs in a measuring cup with spout. Set aside 4 serving soup bowls and add a few pieces of torned up seaweed, a small pinch of white pepper, and sesame oil to each serving bowl.

Step 12

To make egg ribbons, bring the soup back to a gentle boil. Slowly drizzle in the eggs in a circular motion from higher up. Let the eggs stand in the hot broth for a few seconds then gently stir the soup to break up the ribbons. Add-in the spinach and as soon as they are wilted, turn off the heat.

Step 13

To serve, ladle the hot soup broth into each bowl and add 5 wontons to each bowl. Garnish with the remaining chopped scallions. Serve hot.