1. In a large pot, sauté the ginger, garlic, and scallions in olive oil until fragrant (2-3 min).
2. Add the chicken broth, shiitake mushrooms, water chestnuts, bamboo shoots, soy sauce, sesame oil, salt, pepper, and baby bok choy; bring to a boil and then turn heat to low and simmer for ~5 mins.
3. Add the shrimp and corn starch mixed with 1/4 cup water (this will thicken the broth slightly) and bring back to a boil.
4. Add the wontons and boil for ~4 min until heated through; taste and add more salt, pepper, or soy sauce if the broth needs more flavor - enjoy!
