Wonton Soup with Mushroom Zucchini Meatballs

Ingredients

• 1 (4") piece ginger, finely grated
• 6 garlic cloves, very finely chopped
• 2 tablespoons white miso paste
• 1 medium zucchini (about 8 ounces), coarsely chopped, divided
• 8 ounces cremini mushrooms, coarsely chopped, divided
• 2 tablespoons coconut oil, divided, plus more for pan
• 2 teaspoons kosher salt, divided
• 1 large egg
• 1 1/4 cups breadcrumbs
• 2 tablespoons low-sodium soy sauce, divided
• 2 tablespoons toasted sesame oil, divided
• 2 tablespoons chopped cilantro plus 1 tablespoon cilantro leaves
• 8 cups homemade or store-bought low-sodium vegetable broth
• 2 small heads baby bok choy, cut crosswise in 2" pieces
• 8 ounces snow peas
• 4 ounces white beech or thinly sliced cremini mushrooms
• 12 fresh wonton wrappers, brushed with a pastry brush to remove excess flour, cut in half on the bias
• 2 scallions, white and pale-green parts only, thinly sliced

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