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This is a common way of making wonton soup for street food and also for families. It may be served as a snack, as a first course, or as a light meal. The recipe calls for 20 wontons in the pot, so you can figure on serving 2 persons if they eat 10 wontons each. Buy frozen wontons with spinach-and-pork filling and you will have a fine light lunch or supper.4 teaspoons soy sauce 2 teaspoons sesame oil Black pepper to taste 1 teaspoon finely chopped scallion 1 1/2 cups light chicken broth 20 wontons, fresh or frozen Select two large soup bowls. Place the following in each: 2 teaspoons light soy, 1 teaspoon sesame oil, dash of pepper, and 1/2 teaspoon finely chopped scallion. In a saucepan, bring chicken broth to a boil. Turn heat down and leave pan over low heat. In large pot, bring 2 quarts of water to a boil. Over moderate heat, drop wontons in boiling water. Stir gently a few times. When water boils again, add 1/2 cup cold water. When it boils a third time, wontons are ready. Turn off heat and scoop out wontons with slotted spoon and place 10 in each soup bowl. Stir to coat with sauce. Add about 3/4 cup broth to each bowl. Serve immediately. Serves 2 or more.

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