In a small soup pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add one chopped white onion, 2 tablespoons of roughly chopped ginger, and 3 smashed garlic cloves. Sauté for about 5–6 minutes until translucent.

Pour in 1 cup of vegan chicken broth, scraping any bits stuck to the pot. Stir in another 3 cups of broth, 1 cup of dried shiitake mushrooms, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Bring to a boil, then cover and simmer for 30 minutes to 1 hour.

Strain the broth through a fine-mesh sieve to discard the solids, returning the liquid to the pot. Bring back to a gentle simmer.

In a mixing bowl, combine 1 cup of vegan ground sausage, 1/2 cup of panko breadcrumbs, 1/4 cup of prepared vegan eggs, 2 tablespoons of minced chives, 1/2 teaspoon of black pepper, and 1 tablespoon of granulated sugar. Mix well and shape into balls.

Drop the wonton filling balls into the simmering broth and cook for about 15 minutes.

Stir in 2 cups of roughly chopped baby bok choy and simmer for an additional 2–3 minutes until tender.

Gradually add 1 cup of quartered wonton wrappers, stirring gently. Simmer for another 2–3 minutes.

Ladle the soup into bowls and garnish with sliced green onions and chili oil. Enjoy!