Using your hands, crumble the tofu up (Just kind of get in there and squish the entire block until it's all crumbled!).

Chop the green onions and broccoli, and thinly slice the bok choy and shiitake mushrooms. Divide the broccoli and mushrooms each into 2-1/2 cups.

Heat 1 TBSP of sesame oil in a large skillet over medium heat. Add the tofu, 1/2 cup of broccoli, 1/2 cup of mushrooms, green onions and 1 TBSP of soy sauce. Cook for 5 minutes, stirring a few times. Remove from heat, add another 1 TBSP of soy sauce, and mix together evenly.

Making sure you have a sufficient workspace and a small brush with a small bowl of water handy, begin to fill the wonton wraps by spooning a small amount of the tofu mixture (about 1 TBSP) into a wrap. Next you'll want to fold and seal the wrap. How you fold it is up to you, but I used the "boat" style, which is done as follows: Fold the bottom tip to the top tip and pinch out as much air as possible. Next brush a bit of water to either of the two side tips and fold them together, overlapping one on top of the other. The end result should look boat-like, with two tips cradling a puff of filling in the middle (Don't worry about it being perfect!). Repeat the same steps for the remaining wontons.

In a large pot, bring the vegetable broth and water to a boil. Add the sealed wontons, remaining broccoli and shiitake mushrooms and bok choy. Add 1/4-1/2 TSP of crushed red pepper, depending on your taste preference. Cook for around 5 minutes, or until wontons have floated to the surface and the broccoli is tender.

Divide the soup into (4) bowls, garnish with green onions and a dash of soy sauce and sesame oil.