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Into a pot set over medium high heat, add in 1 tbsp of olive oil, ginger, garlic, onion and cilantro stems. Let those get to know each other and saute for 3-4 min or until the onions are translucent.
Add in 8 cups of stock and 1 cup of water, bring to a boil. Once boiled add in 6 chopped mushrooms, quartered bok choy, soy sauce, sesame oil, ½ lbs of shrimp and 15-20 frozen wontons and ½ cup of green onions.
Bring to a boil and allow to cook for 5-6 min. Stir often. Season with salt and pepper.
Mix 1 teaspoon of cornstarch with 1 teaspoon of cold water to create a slurry. Add it during the final minute or two of cooking, while the soup is boiling and stir well until the broth slightly thickens and looks glossy.
Remove from the heat, serve hot.