Chinese Hot Pot Soup

Soup
1 medium yellow onion, chopped
1 cup carrot, cut on the diagonal
2 celery stalks, cut on the diagonal
8 oz. (227 ml.) can sliced water chestnuts, drained
8 oz. (227ml.) can bamboo shoots, drained
2 tsp. garlic paste
2 tsp. ginger paste
2 tsp. fish sauce, optional, not vegan
½ tsp. red pepper flakes, or to taste
3 Tbsp. low sodium soy sauce
60 oz. (1800 ml.) vegetable stock
Additions
2 bunches baby bok choy, sliced
8 oz. firm tofu, drained and cubed
4 oz. button mushrooms, sliced
1 oz. snow peas, strings removed, cut into 1" pieces
6 scallions, chopped and divided
Ginger Soy Sauce
2Tbsp. ginger paste
2 Tbsp. honey, not vegan or agave syrup, vegan
1 tsp. sesame oil
2 Tbps. low sodium soy sauce

Add the soup ingredients to a large crockpot and cook for 7-8 hours on low heat. About 20 minutes before serving add the additions. Including only half the scallions. Reserve the other half for garnish. Cook for 20 min.
Meanwhile make the Ginger Soy Sauce. Combine all ingredients in a small bowl and whisk well. Serve a spoonful of the sauce with each bowl of soup and garnish with the reserved green onion, serve immediately.