Add the chicken broth, soy sauce, rice vinegar, sesame oil, ginger, garlic, and carrots to a medium pot. Bring the mixture to a gentle simmer. Let it cook until the broth smells fragrant and the carrots begin to soften. This step draws flavor from the aromatics without boiling them hard.

Taste the broth and add sugar and white pepper. The sugar smooths out the salt and acidity, while white pepper adds soft heat. Adjust until the broth tastes balanced and warm.

Add the wontons directly to the simmering broth. Keep the broth at a gentle simmer and stir gently that the wontons don’t split. Cook them until they float and look slightly translucent, which means the filling is cooked through.

Add the bok choy to the pot. Cook just until the leaves wilt and the stems turn tender but still crisp. Keeping this step short prevents the greens from turning dull and mushy.

Ladle the soup and wontons into bowls. Finish with green onions, chili oil, or sesame seeds if using. Serve the soup hot. Notes Add a small drop of sesame oil right before serving if you want a stronger aroma without cooking it away.This soup tastes best freshly made. If you store leftovers, keep in mind that the wontons will soften and may break when reheated.