A vegetarian-friendly wonton featuring scrambled egg and aromatic garlic chives.
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Whisk the eggs with a pinch of salt and scramble them in a hot oiled pan until they are in very small, fine curds.
In a large bowl, combine the scrambled eggs, chopped garlic chives, sesame oil, soy sauce, and white pepper; mix thoroughly to create the filling.
Place a teaspoon of filling in the center of a wonton wrapper, moisten the edges with water, and fold into a triangle or traditional nurse-cap shape.
Repeat the process until all filling is used, keeping the finished wontons covered with a damp cloth to prevent drying.
In a large pot, bring the vegetable broth and ginger slices to a gentle boil, then season with salt to taste.
Carefully drop the wontons into the boiling broth, ensuring they do not stick to the bottom of the pot.
Cook the wontons for 3 to 4 minutes, or until they float to the surface and the wrappers become translucent.
Remove the ginger slices and serve the soup hot, garnished with extra chives or a drop of chili oil if desired.
