Gather all ingredients before starting recipe.
Quarter 2 heads baby bok choy and then cut in half.
Slice 8-10 whole shitake mushrooms into 1/2" slices and set aside.
Slice 1 bunch scallions or green onions1/2" slices.
Heat 2 tbsp vegetable oil in a medium stock pot over medium high heat .
Add scallions and mushrooms and sauté until the vegetables are crisp tender, about 3 minutes.
Add 1 tbsp ginger and 2 cloves garlic, grated and stir to combine, sauté to 2 to 3 minutes, do not allow garlic to brown.
Add 1 32 oz carton beef broth, 1 cup water, 2-3 tbsp soy sauce, 1/2 tbsp toasted sesame seed oil and bring to a boil, then reduce to a simmer and cook for about 15 minutes. Season with kosher salt to taste.
Increase heat to medium high and add 1 pkg frozen wonton dumplings other stuffed pasta and cook for 2-3 minutes. Finally, add the baby bok choy and cook for another minute or two.
Ladle into deep bowls and serve.
