Chinese Vegetable Soup My Wontonderful Recipe

Ingredients

• 8 cups (1.9 liters) vegetable broth (low sodium preferred)
• 1-inch (2.5 cm) piece of ginger, peeled and thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• Salt to taste
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced (about 1 cup)
• 2 carrots, peeled and thinly sliced (about 1 cup)
• 2 celery stalks, thinly sliced (about 1 cup)
• 1 cup sliced mushrooms (shiitake, cremini, or button)
• 1 cup baby bok choy, roughly chopped
• 1/2 cup sliced water chestnuts (canned, drained)
• 1/2 cup snow peas, trimmed
• 4 scallions, thinly sliced (for garnish)
• 1/4 cup chopped fresh cilantro (for garnish)
• 12-16 wonton wrappers
• 4 oz (113g) ground pork or chicken
• 1/4 cup finely chopped water chestnuts
• 1 tablespoon soy sauce
• 1/2 teaspoon grated ginger
• 1/4 teaspoon white pepper