Using the same pot used to boil your wontons, turn heat to medium/high. Add oil.
Add grated ginger and carrots and cook for a few mins to soften.
Add sliced onions. Adjust heat if needed to avoid over searing.
Add Shaoxing wine. Add chicken broth. Bring to a boil again and lower heat to medium.
Add Shanghai bok choy. Cook for a few minutes to wilt the leaves but stems should still be crunchy. (Note 3)
Add bean sprouts, enoki mushrooms and scallions. Add the white pepper (if using). Bring to a boil again. Lower heat to low/medium and cook for an additional minute or until desired doneness.
Taste the soup, adjust with soy sauce and salt to taste. Return the wontons in the pot and stir gently. (Note 4)
Spoon soup into bowls. Garnish with more scallions and drizzle with chili oil (if using).
Serve immediately with a spoon of red vinegar (if desired).