Won Ton Soup

Step 1: Before starting, remove 2 cups of broth and set to the side at room temperature or just slightly chilled.

Step 2: Thinly slice scallions on a diagonal and keep whites apart from greens. We like scallions a lot and use the whole bunch. You can decide how many your family would like.

Step 3: Saute garlic and ginger in olive oil for a few minutes on med-low heat in a big soup pot.

Step 4: Add vegetable and chicken broth to pot with scallion whites. Turn heat to medium high and bring to a gentle boil.

Step 5: Add prepared wonton purses, up to 30, stirring gently to keep from sticking.

Step 6: When broth returns to a boil, add one cup of reserved broth. Return to boil.

Step 7: After broth boils for the second time, add second cup of reserved broth.

Step 8: When soup boils for the last time, wontons will be done

Step 9: Add a cup of water or a little more to dilute it if necessary. My store bought broth was kind of thick.

Step 10: Garnish bowls of soup with scallion greens and a few drops of sesame oil.

Step 11: This is what I learned about the Chinese method of timing wontons. Boil the pot of soup, add wontons. When it comes to a boil, add one cup of room temperature broth. When soup returns to a boil, add another cup of room temperature broth. When it's boiling again, it's done. So if you are cooking 10 wontons or 50 (even frozen)... the water will come to a boil as it's ready. It's sort of a self timer.