Heat a pot over medium heat and add the olive oil. Add the mushrooms, garlic and ginger, stirring to toss. Cook until the mushrooms are softened, stirring occasionally, about 5 to 6 minutes. Season the mushrooms with a pinch of salt and pepper.
Add the scallions, chicken stock and water. Bring the mixture to a bowl, then reduce it to a simmer. Cover if you’re not ready to serve it right now. You have two options now. You can cook the wontons separately if you would like to keep the broth for soup leftovers. Heat a pot of water until boiling, then drop the wontons in and cook for 2 or 3 minutes until they float. Place them in a bowl and pour the broth over top.
The other option is to drop in just as many wontons as you’d like and once they float, serve then in a bowl with the broth. Right before serving, I like to stir the sesame oil and soy sauce into the pot. You can also stir in some chili harlic sauce. Enjoy!