Heat 1 tablespoon of extra virgin olive oil in a medium soup pot over medium heat. Once hot, add 1 chopped white onion, 1 tablespoon of freshly grated ginger, and 2 smashed garlic cloves. Sauté for about 5-6 minutes until the onions become translucent.

Pour in 4 cups of vegan chicken broth while scraping up any browned bits. Add 1 cup of dried shiitake mushrooms, 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 1 teaspoon of sesame oil. Bring to a light boil, then simmer for 30-60 minutes.

Carefully strain the soup to remove the solids, leaving only the clear broth in the pot. Return the broth to low heat.

In a bowl, combine 1 cup of vegan ground sausage or beef, 1/2 cup of panko breadcrumbs, and 1 prepared vegan egg. Mix thoroughly and set aside for 5-10 minutes.

Drop teaspoon-sized balls of your filling mixture into the pot. Cover and cook for 15 minutes.

Stir in 2 cups of sliced baby bok choy, allowing them to soften for 2-3 minutes.

Add the wonton wrappers gently and cook for an additional 2-3 minutes until they’ve softened.

Ladle the hot deconstructed wonton soup into bowls, garnishing with sliced green onions and a drizzle of chili oil.