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Heat the oil in a large pot over medium heat. Add the ginger and garlic and cook 30-60 seconds, just until fragrant. Do not brown.
Pour in the chicken broth, soy sauce, and rice vinegar (if using). Bring to a simmer and let it bubble gently for about 5 minutes to infuse the broth with flavor.
Stir in the mushrooms, if using, and simmer 2-3 minutes.
Add the bok choy (thicker stems first, then leafy parts) or spinach. Cook another 2-3 minutes, until the vegetables are crisp-tender.
Add the frozen wontons straight from the freezer. Simmer gently until they’re cooked through - usually 3-5 minutes for mini wontons or 6-8 minutes for larger wontons/dumplings, or as directed on the package. Stir occasionally so they don’t stick.
Turn off the heat and stir in the toasted sesame oil. Taste and adjust with more soy sauce or an extra splash of vinegar, if desired.
Ladle the soup into bowls, making sure everyone gets plenty of wontons and veggies.
Top with green onions and add chili crisp, chili oil, or sriracha for a spicy kick.