Pat shrimp dry and finely chop into small pieces (or pulse briefly in a food processor for a coarse paste). In a small bowl combine chopped shrimp, minced shiitake mushrooms, minced lemongrass, sliced green onion, chopped cilantro, soy sauce, sesame oil, white pepper and cornstarch. Mix until well combined and slightly sticky. Taste a small amount by microwaving briefly or frying to check seasoning and adjust soy or pepper if needed.

Fill wrappers

Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center of each wrapper (adjust to fit wrapper size). Dip finger in cold water and moisten the edges of the wrapper. Fold into a triangle by bringing two opposite corners together, pressing out air and sealing edges. Optionally bring the two outer corners together and press to form a traditional wonton shape. Place finished wontons on a lightly floured tray to rest while you prepare broth.

Broth and Soup Components

Build the broth

In a large pot, add 6 cups of broth, sliced ginger, smashed garlic and kombu (if using). Bring to a gentle simmer over medium heat and let steep for 8–10 minutes to infuse flavors. If using bonito granules instead of kombu, add them after removing from heat and strain. Remove and discard ginger slices, garlic and kombu (if used).

Season the broth

Stir in soy sauce, fish sauce, mushroom soy (if using), white miso (dissolved first in a little warm broth), and sugar. Taste and adjust for salt/umami — add a touch more soy or fish sauce if desired. Keep broth at a gentle simmer (do not boil vigorously once miso is added). If using lime juice, add 1 teaspoon now and taste.

Vegetables & Garnish

Prep bok choy and mushrooms

Wash baby bok choy thoroughly, trim base and halve larger heads. If using enoki or other mushrooms, trim roots and separate. Blanch bok choy in the simmering broth for 30–60 seconds (it will finish cooking when the wontons are added), then remove and set aside on a plate. Alternatively, reserve raw bok choy to add to individual bowls and pour hot broth over to wilt.

Cooking Wontons & Finishing

Cook wontons

Bring a separate pot with 8 cups of water to a gentle boil. Working in batches, add wontons (do not overcrowd). Stir gently to prevent sticking. Cook until wontons float and the wrapper is tender, about 3–4 minutes (internal shrimp should be opaque and fully cooked). Use a slotted spoon to transfer wontons to the simmering broth (not the pot of plain water) to assemble bowls so they absorb the broth flavor.

Assemble soup

Divide blanched bok choy among serving bowls (or place raw bok choy in bowls if you prefer it crisper). Add 6–8 cooked wontons per serving into the bowls. Ladle hot seasoned broth over the wontons and bok choy, ensuring the wontons are covered and warmed through. Scatter sliced scallions, cilantro leaves and optional enoki mushrooms on top. Drizzle with chili oil or add sliced fresh chili if desired.

Adjust & serve

Taste final soup and adjust seasoning with additional soy, fish sauce, or a small pinch of salt if needed. Serve immediately with lime wedges on the side for squeezing and extra chili oil if guests want heat.