Halve, quarter or slice the shiitake.
Cut up the bok choy into smaller pieces.
Cut the tofu into bite-size pieces.
Peel and thinly slice the carrot.
Boil about four cups of water in a pan.
Cook the tofu, mushrooms and bok choy and for about two minutes. The carrot slices and wontons, for about four minutes. Use a slotted spoon to scoop out and transfer to a shallow bowl. Tip: If the water evaporates fast before everything’s cooked, just add more, a little at a time so that the temperature does not go down so much.
Cook the carrot slices and wontons in the water for about four minutes. Again, use a slotted spoon to scoop them out and transfer to a plate or bowl.
In another pot, boil another six cups of water. Take a quarter cup of hot water and dissolve the miso paste in it. Turn off the heat and stir in the dashi and miso paste.
Place all the cooked ingredients in a soup tureen and pour in the miso soup.
Ladle the soup into bowls (make sure everyone gets a piece of everything) and enjoy your miso soup with shrimp wonton and shiitake mushrooms.