Combine the edamame, basil, scallions, garlic, ginger, miso, tahini, lemon juice, and sriracha in a food processor and pulse to create a somewhat chunky consistency. Taste and adjust seasonings, adding salt and pepper as needed. Be careful not to over-blend.

Lay half of the wonton wrappers out on your work surface. Set the rest in a pile next to you, along with a small bowl of water for dabbing your fingers in. Spoon about a tablespoon of filling in each. Use your finger to wipe a bit of water on all 4 edges. Place a new wrapper on top and gently press down to seal each edge.

In a medium skillet, bring the broth to a simmer. It should cover the bottom of the pan at least an inch deep. Drop the wontons in the pan in a single layer, working in batches if necessary. Cover and steam for about 2 minutes or until the wontons are cooked through but still al dente (like pasta).

Divide the steamed wontons onto plates and pour the broth from the pan on top. Drizzle with some toasted sesame oil and garnish with the sprouts and sesame seeds.