Earthly shiitake mushrooms and firm tofu filling seasoned with sesame oil in a vegetable consommé.
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In a medium bowl, combine the crumbled tofu, minced shiitake mushrooms, ginger, half of the green onions, soy sauce, white pepper, and cornstarch.
Drizzle the sesame oil over the mixture and stir thoroughly until the filling becomes slightly tacky and holds together.
Place a wonton wrapper on a flat surface and put one teaspoon of filling in the center.
Moisten the edges of the wrapper with water, fold into a triangle, and press the edges firmly to seal, then join the two bottom corners together.
Repeat the process until all filling is used, keeping the finished wontons under a damp cloth to prevent drying.
In a large pot, bring the vegetable consommé to a gentle simmer and add the baby bok choy if using.
Carefully drop the wontons into the simmering broth and cook for 3 to 4 minutes until they float to the surface and the wrappers look translucent.
Ladle the soup and wontons into bowls and garnish with the remaining fresh green onions.
