To make the farro

1. Place it with the broth in a medium-sized saucepan. Bring to a boil, then reduce the heat to a low simmer. Allow to simmer, uncovered for about 12 minutes, stirring occasionally to prevent the farro from sticking to the bottom. Remove from the heat, cover and let it sit for an additional 12-15 minutes.
2. While the farro is simmering, heat the sesame oil over medium-low heat in a large saute pan. Add in the ginger and allow to soften for about 3 minutes. Add in the scallions and allow to become bright green, about 2 minutes. Add the farro to the saucepan and stir to combine. Next, add in the soy sauce, agave, rice vinegar, liquid smoke and stir gently. Add in the cornstarch slurry and stir again. Set aside to cool completely on the counter before making your wontons.
3. Assemble your wontons. I recommend placing them on a silpat-lined baking sheet, ensuring they do not touch each other, then place into the freezer for a few hours. Transfer to a ziploc bag or container and keep frozen, taking out the desired amount of wontons as needed. Just allow them to sit out and defrost for about 30 minutes before placing them into hot broth to bloom.

To make your broth

1. Place the sesame oil and shallots into medium-sized pot and allow to soften for a few minutes over medium-low heat. Add in the stock, then increase the heat to medium. When it reaches a small simmer, add in the soy sauce, stir, then add in the desired amount of wontons into the pot, dropping them carefully into it one by one, staggering doing so if the simmer reduces. Don’t overcrowd the pot to avoid sticking. After 3-4 minutes, transfer the wontons to serving bowls using a skimmer or chopsticks, then ladle the hot broth over it.

To serve

1. Add in the chopped boy choy to the broth, adding in any other components (sesame seeds, hot peppers, shiitake, cilantro, etc.) as desired.