Cut the kombu into small pieces and soak until expanded. Simmer on medium heat for 20 minutes, then add bonito flakes. Strain to get dashi broth.

Mix shrimp, pork, ginger juice, a little sesame oil, and season to taste for children. Wrap the wontons. You can freeze them for later use. Boil until the wontons float to the surface.

Scoop the wontons into a bowl, optionally add shrimp, fish cake, etc., then add green onions, cilantro, fried shallots, and sesame oil. Pour dashi broth over.