WONTON SOUP by Meredith F WONTON SOUP 1 tablespoon sesame oil 2 cloves garlic, minced 1 tablespoon freshly grated ginger 4 cups chicken broth 4 ounces shiitake mushrooms 2 baby bok choy 3 green onions, thinly sliced 1 tablespoon yellow miso paste, or more, to taste FOR THE WONTONS 8 ounces medium shrimp, peeled, deveined and diced 2 cloves garlic, minced 2 green onions, thinly sliced 1 tablespoon oyster sauce 1 teaspoon reduced sodium soy sauce 1 tablespoon freshly grated ginger 1 teaspoon sesame oil 1/2 teaspoon Sriracha, optional 1/4 teaspoon ground black pepper 36 2-inch won ton wrappersIn a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.* To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in chicken broth, mushrooms and 2 cups water. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes. Stir in wontons until cooked through, about 2 minutes. Serve immediately.