Classic Chinese pork wontons poached and served in a rich Japanese white miso soup base.
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In a medium bowl, mix the ground pork, minced garlic, ginger, and half of the soy sauce until well combined.
Place a teaspoon of the pork mixture in the center of a wonton wrapper, moisten the edges with water, and fold into a triangle or pouch.
Repeat the process until all wontons are filled and set them aside on a plate dusted with a little flour.
Bring the broth to a gentle boil in a large pot and add the shredded cabbage if using.
Carefully drop the wontons into the boiling broth and cook for 4-5 minutes until they float to the surface and the pork is cooked through.
Reduce the heat to low; take a small amount of the hot broth in a separate cup and whisk it with the miso paste until smooth.
Stir the miso mixture back into the main pot, ensuring the soup does not return to a hard boil to preserve the miso flavor.
Stir in the sesame oil and remaining soy sauce, then serve hot garnished with sliced green onions.
