• 2.1 oz onion Mince them small, so they almost look grated, so that they will be less noticeable in the soup.Use red ones or shallots for sweetness if you have them. If not, white ones work too, minced
• 1-3 T vegetable oil Don't skimp as fat is a carrier of flavour. (We're not frying the onions though so you don't need a layer of it!)
• 4 cloves garlic As with onions, minced
• 1 thumb ginger As with onions, minced (about 6 slices before mincing
• 5 Cup water
• 1 large sheet kombu Wipe but don't rinse or the umami will be washed down the sink. My sheet was about 6 by 12 inches. You can use smaller sheets to make up that size if yours are smaller. (Don't discard the soaking water- it's going into the broth, or kelp; soaked in 1 cup room temperature water
• 2 t vegan white sugar Almost the same as regular white granulated sugar, but it doesn't use bone char, or to taste
• 1.5 t salt or to taste
• 1 T sake Shaoxing wine works if you're not gluten-free
• 1 t tamari sauce Use light soy sauce if not on a GF diet
• 2-3 T nutritional yeast
• 2 T sesame oil Don't skimp on this, it gives the soup flavour and body
• spring onion For the most authentic soup, use the light green and white parts. If not, the darker green ones are OK too, optional garnish; sliced
• vegan chilli crisp optional; to drizzle on top if you like spice

Noodles

• 3.5 oz thin white rice noodles Blanch in hot water for 5-15 minutes, till pliable. You can substitute with shirataki konjac noodles, glass noodles or brown rice vermicelli if you want to be healthier, dried

Ingredients

• 4 bunches bok choy Baby bok choy is preferable (sweeter and more tender), but regular works too, baby
• tofu I'd be careful with mushrooms as they can add a heavy flavour to the soup, and it won't taste like wonton soup anymore!, optional