Step 1

In a large pot, warm 2 teaspoons of the sesame oil over medium heat. Once shimmering, add in the white parts of the scallions, garlic, ginger, and mushrooms; stir constantly until the mushrooms have softened, about 4 minutes.

Step 2

Pour in the chicken broth; bring to a boil. Then add in the baby bok choy and frozen wontons; reduce heat to a gentle bubble and cook for about 5 minutes until the bok choy is wilted and the wontons float to the top and are heated through (you can cut one open to check.)

Step 3

Remove from the heat and stir in the green parts of the green onions, the remaining teaspoon sesame oil, soy sauce, and Shaoxing wine.

Step 4

Ladle soup into bowls with 5 wontons per serving. Drizzle with a bit of chili oil, if desired.