Heat a pot with 1-3 tablespoons of oil in it on medium to medium-high heat. When hot, add the minced onions and saute for about 3 minutes till translucent and fragrant.
Add the garlic and stir for 30 seconds, then the ginger for another 30 seconds.
Pour in 10 Cups of water, including that used to cook the bok choy. If insufficient, supplement with regular water. Bring to the boil on high heat. (You can cover it to expedite the process)
Add the kelp to the pot and lower to a simmer, uncovered (usually medium heat- about 5 on a Bosch induction stove with a maximum of 9 works well for me)
Simmer for 10 minutes. 1 minute before you're about the switch off the fire, add the boiled wontons/ vegetable balls/ dumplings or tofu to the soup. Stir.
Season with the white salt, sugar, sake, nutritional yeast and tamari sauce. Use the quantities specified above then taste - if not, season to your liking. Right before you switch off the fire, add the bok choy to the pot to warm it up then switch off the fire.
Sprinkle the spring onions then drizzle the sesame oil. Stir and portion out, making sure every bowl of noodles has some wontons/ dumplings/ veggie balls/ tofu and bok choy.