Sriracha Wonton Soup

Heat the sesame oil in a large stock pot. Add garlic and simmer on low heat until fragrant, about 1 minute. Add 1/2 cup of chicken broth. Add chopped bok choy, carrots and scallions to the pot. Simmer the vegetables on medium heat until they are soft, about 5 minutes. Add the rest of the broth to the pot. Add the Kikkoman soy sauce and Sriracha sauce.

Give the soup a good stir, and turn the heat to high bringing the soup to a rolling boil. Bring the temperature back down to medium-low and carefully drop the wontons into the broth a few at a time. Let the soup simmer for about 20-25 minutes, stirring occasionally. The wontons will surface to the top once the soup is ready.

Garnish with extra scallions and mung bean sprouts.