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Pour broth and water into a large pot over medium-high heat. Add napa cabbage, carrots, snow peas, and green onions. Bring to a boil. Reduce heat to medium. Stir in fish oil and sesame oil. Simmer until vegetables are tender, at least 20 minutes. Drop frozen wontons gently into the soup. Bring back to a boil. Reduce heat to medium; simmer until wontons are translucent, about 10 minutes. Stir in tofu, miso, salt, sriracha, and white pepper.
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Wonton noodle soup powder — instant base for Cantonese wonton mein
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish