Method

1. Soak mushrooms in cold water for 10 minutes until rehydrated. Drain well.
2. Place the stock, water, sesame oil, soy, and ginger in a large pot. Bring to a gentle boil. Add the pak choy or bok choy. Submerge under hot stock and cook for 2 minutes. Remove using tongs and set aside in a bowl covered to keep warm.
3. Add rehydrated mushrooms, frozen wontons and spring onions to soup. Bring to a gentle simmer and cook for 5 minutes until the wontons are tender.  
4. On a low heat without simmering, drizzle eggs in a circular motion over the soup, they will cook and set instantly into thick ribbons. Quickly stir to break up the ribbons.
5. Divide Asian greens between bowls. Ladle soup and dumplings over the top. Garnish with extra shredded green onions. Drizzle with chilli oil, if using. Serve with extra soy and sesame oil to taste.