Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Peel and mince or grate ginger.

Remove half the wonton wrappers (all for 4 servings) from package. TIP: Extra wonton wrappers freeze well for up to three months! Simply wrap tightly in plastic wrap and store in a freezer-friendly plastic bag. 

Stack wonton wrappers; cut diagonally into quarters to create small triangles. Separate wonton triangles into a pile and cover with a clean kitchen towel. 

Heat sesame oil in a large pot over medium-high heat. Add pork*; season with half the soy sauce (you'll use the rest in the next step), ½ tsp sugar (1 tsp for 4 servings), and pepper. Cook, breaking up meat into pieces, until pork begins to brown, 2-3 minutes. 

Add scallion whites, garlic, ginger, and half the carrots (all for 4). Stir to combine. Cook, stirring occasionally, until carrots begin to soften and pork is cooked through, 3-4 minutes more. 

Add 5 cups water (9½ cups for 4 servings), pork ramen stock concentrates, mushroom stock concentrate, and remaining soy sauce to pot with pork and veggies. Stir to combine. Bring to a boil, then reduce heat to medium. 

Carefully add wonton triangles to pot a small handful at a time. (TIP: Stirring the soup constantly as you add the wonton triangles will prevent the pieces from sticking together—but it's OK if a few do!) Cook, stirring occasionally, until wonton triangles are tender, 1-2 minutes. 

Add bok choy and napa cabbage to pot; stir to combine. Remove from heat. Taste and season with salt and pepper. 

Divide soup between bowls. Garnish with scallion greens and wonton strips. Serve. TIP: If you like things spicy, serve with Sriracha or your favorite hot sauce!