Remove dark green tops from 5 scallions and thinly slice; set aside for serving. Thinly slice the remaining white and pale green parts of the scallions.
Heat your dutch oven, and over dry heat, char the sides of your bok choy, 3 to 4 minutes. Remove from pot and set aside.
In the same Dutch oven, add one tablespoon oil, white, light green parts of scallions, mushrooms, shallots, Cook 3-5 minutes, until fragrant. Then add in the garlic and ginger and cook for another 2-3 minutes.
Pour in 6 cups of good-quality low-sodium chicken broth and bring to a boil. Stir in 1 Tbsp. soy sauce. and charred bok choy. Add in the wontons. Continue to simmer for another 3-4 minutes and wontons are heated throughout.
Divide soup among bowls. Top with crisp chile and reserved scallion tops.