Wonton Noodle Soup

A childhood classic for me is mom's wonton noodle soup. For a long time I couldn't figure out how she made the soup taste so good. It's really very simple, but I just put too much stuff in it. Then one day I got lazy and didn't put all that extra seasonings and then it tasted like the one mom makes. More salty though, since Hubby needs his salt. He's a funny one. His body craves salt, and he'll get sick if he doesn't get enough. Very cool.


Wonton Noodle Soup
(serves 2)

Ingredients:

• 2 bundles of dry wonton noodles (or dry thin shrimp egg noodles)
• 16 frozen or fresh wontons
• 1 green onion stalk, diced
• 1/4 tsp chicken bouillon
• 2 tsps Maggi seasoning
• Water
• Salt, to taste
• Splash of soy sauce 

Directions:

1. In a large pot, bring about 2 inches of water to boil. Cook wonton noodles until al dente. Transfer to two deep soup noodle bowls. Add in the frozen wontons and stir for about half a minute to remove the flour. Drain wontons and rinse out the pot.
2. Add about 5 cups of water back into the rinsed pot. Bring to a boil. Add season water with a pinch of salt and chicken bouillon. Once water has boiled, add wontons back into the pot and cook until wontons are cooked through (they'll float to the top). Add Maggi seasoning and taste soup. Add more salt if needed.
3. Turn off heat, add a splash of soy sauce and stir in green onions. Ladle 8 wontons and soup per bowl over noodles.
4. Serve hot.