Combine vegetable broth, mushroom stems, ginger, and soy sauce in a medium pot and bring to a boil. Reduce heat and simmer for 30 minutes. Remove the ginger and add the nori for two minutes then remove. Continue to simmer the broth for an additional 30 minutes.
While the broth is simmering prepare the filling. Sauté the mushrooms, tofu, shallot and peppers individually; they should be tender but not overly cooked.
Combine the sautéed vegetables in a large bowl with the remaining ingredients.
Prepare your assembly station with the wonton wrappers, filling and a small bowl of water. Place a wrapper in front of you with the corners facing you, like a diamond. Place ¾ teaspoon of the filling in the middle and wet the edges of the wrapper. Fold over to create a triangle. Bring the sides together and secure with more water. Set aside.
Add the filled wontons to the broth and cook for five minutes with a light boil. Serve immediately.
Dust any remaining wontons with flour and store in the fridge up to three days.

Broth
6 cup vegetable broth
3/4 cup mushroom stems
1/2 sheet nori
1/4 cup ginger, sliced
soy sauce

Wontons
wonton wrappers for approx. 18-22
2 package tofu, crumbled
4 oz mushroom, chopped
1/4 cup of fresh chopped spinach
1 small shallot
1/4 cup of chopped peppers
1/2 teaspoon lemongrass paste
1 1/2 tablespoon hoisin sauce
optional 1 teaspoon chili garlic sauce