Easy Wonton Soup

0 Place a large stockpot, Dutch oven, or wok with oil over medium heat. When oil begins to shimmer, add mushrooms. Saute until mushrooms are deep golden brown, 4 to 6 minutes. Add 1 Tablespoon soy sauce and garlic and cook for 2 minutes more. 
1 Pour stock over mushrooms. Add bok choy, shredded carrots, and ginger. 
2 Bring stock to a simmer. Simmer until vegetables are tender, 4 to 5 minutes. 
3 Add frozen wontons and cook until they float, 2 to 3 minutes. (Note: this is for mini wontons, if using larger wontons, check the package instructions for recommended cook time.)
4 Stir in remaining 2 Tablespoons soy sauce, rice vinegar, lime juice, and toasted sesame oil.
5 Taste the soup. If you’d like it more salty, stir in some soy sauce. If you’d like it more tart, stir in some more rice vinegar or lime juice.
6 Ladle soup into bowls. Top with green onions and chili crisp, chili oil, or Sriracha