In a large pot, over medium heat, pour in 6 cups of chicken broth. Add 1 tablespoon of grated ginger and 2 minced garlic cloves. Stir well and heat until bubbles form, bringing to a gentle boil for about 5 minutes.

Carefully drop in the prepared wontons into the simmering broth, cooking for about 4-5 minutes or until they float to the top.

Once the wontons have floated, stir in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Allow the flavors to meld together for another minute.

In the final minute of cooking, add ¼ cup of sliced green onions and stir gently to combine. Turn off the heat and let the soup rest briefly.

Ladle the hot soup into bowls, ensuring a generous portion of wontons in each. Sprinkle more chopped green onions on top before serving.