Fantastic recipe. I omitted the mushrooms, and used green onion instead of scallions dropped in at the last minute. My 13 year old had seconds, and asked me to make this again.

I tried this recipe for the first time 10 years ago. I use to make it constantly then got a bit burnt out, but recently have tried to find this amazing recipe again. I can't tell you how long I have searched through all my cookbooks from the last ten years as well as online, finally I found it here. Thank you Big Oven!!
The reason I love it so much is, it's so very easy to make and is really hearty and a true comfort food. It is exactly as if the wonton was broken up and cooked in the broth, thereby adding all the wonderful flavors inside the wonton to the actually broth.

One hint: Double soy sauce.