Miso Soup with Curry Squash Wontons

I had leftover wonton filling from the feast (roasted butternut squash, mashed with green curry paste), so I made wontons and set aside. I began with dashi-- bonito flakes (kitty crack) and hot water-- and added sliced crimini mushrooms, chopped carrots, diced leek, and dried wakame seaweed. I let this boil a bit, then turned down the heat, and stirred in a few large tablespoons of white miso paste and the prepared wontons. Careful not to bring the soup to a boil once the miso's in-- it somehow ruins the miso. When the wontons float to the top, the soup's ready. Serve with sriracha and soy sauce.