To make the wonton filling

1. Warm the toasted sesame oil in a large, heavy pot over medium-high heat. Add in the shallots and add a few pinches of salt. Stir to coat and saute for a few minutes or until thye develop a slight golden color. Deglaze the pan with a little water or mirin, then add in the garlic and saute for 1-2 minutes more.
2. Add the mushrooms to the pot and stir to combine. Allow the mushrooms to slightly collapse and develop a little color, about 5 minutes. remove from the heat and stir in the chives while still warm. Set aside to cool completely.
3. Assemble wontons following the folding steps above, filling them with teaspoon-sized portions of the mushroom mixture. Once assembled, lay them on a baking sheet lined with a silpat. Place into the freezer until frozen, then transfer to a ziploc bag or container until ready to use.

for the broth

1. In a medium-sized heavy pot, warm the sesame oil over medium heat, then add in the minced garlic and stir to coat. Allow to soften for 5-7 minutes, stirring occasionally to prevent browning. As soon as the garlic turns golden, add in the two tablespoons of water and allow to simmer until most of the water is evaporated and the garlic is really soft.
2. Throw in the sliced shallots. Turn the heat up to medium, stir, wait one minute, then deglaze the pot with the sake or broth.  Add the broth, mirin and soy sauce to the pot, then throw in the 1 TB of pureed ginger. Allow to simmer for 10-15 minutes (you want it at a very low simmer, not a boil).
3. Remove the pot from the heat and stir in the coconut milk, if desired.

to finish the wontons

1. Remove the desired amount of wontons from the freezer and allow to slightly defrost.
2. Bring a large boil of water to a small boil. Add in the wontons in small batches, stopping when the boil disappears. Allow to simmer for a few minutes, then transfer to bowls with a skimmer.
3. Ladle the broth over the wontons, and garnish as desired.