On a cutting board, wash and thinly slice the jalapeno and set aside. Thinly slice the green onion and set aside. Mince the garlic cloves and set aside. Peel and mince the thumb of ginger and set aside. Rinse and dice the shiitake mushroom caps and set aside. Remove the leaves from the ribs of the swiss chard and roughly chop the leaves and set aside. Crumble the firm tofu and set aside.

Sift together flour with 1/4 tsp salt in a bowl. Slowly stir in 1/4 cup of warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Keep remaining cornstarch on hand to smooth the dough if it becomes too sticky to knead. Cover with towel and let stand for 20 minutes. With a rolling pin (or wine bottle), roll half of the dough out, as thinly as you can. Once rolled, use a knife or pastry cutter to cut ~ 30 3-inch squares, depending upon how thin you're able to roll the dough. Dust lightly with additional cornstarch and set aside for filling.

In a large saucepan, heat the sesame oil and 1 tbsp of olive oil over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the mushrooms, chard, half the green onion, and tofu. Turn the heat to high and cook until the liquid from the tofu has evaporates, about 3-5 minutes. Add the soy sauce, red pepper flakes, and salt and pepper, to taste, and cook until the liquid has been absorbed. Sprinkle with 1 tsp of cornstarch and give a good stir. Remove the mixture from the heat.

Place 8 cups of water in the sauce pan and bring to a low simmer. Add the nori and simmer for 5-7 minutes. In the meantime, place 6 tbsp of the white miso paste into a small bowl, add a tbsp or two of hot water and whisk until smooth. Then add to the soup and stir (this step will ensure it doesn't clump). Add the remaining green onion and jalapeno (to taste, things can get spicy quickly!). Taste and add more miso or a pinch of sea salt if desired. Keep at a low heat until ready to incorporate the wontons.

Put a rounded teaspoon of the wonton filling into the middle of a wonton wrapper, moisten the edges with water and fold to seal, pressing the edges into each other. Drop the wontons into the simmering stock one by one, stirring gently to prevent sticking. Reduce the heat to low, cover, and simmer until the wontons are tender and warmed through, about 3 minutes. (Do not let the broth come to a vigorous boil, or the wontons may fall apart).

In pretty bowls with Japanese style soup spoons, divide the soup and wontons among serving bowls and garnish with the green onions and remaining jalapenos, if desired.