1. Prepare wontons (see recipe "Wontons"). Make egg threads (see "How-To Section"). Mince scallion.

2. Bring water to a boil. Add wontons and simmer, uncovered, until they float (about 5 minutes). Drain. Keep wontons warm.

3. Meanwhile bring stock to a boil. Add salt and soy sauce.

4. Place wontons at the bottom of a large soup tureen or in individual soup bowls. Pour boiling stock over. Garnish with egg threads and minced scallion.

Variations : In step 3, add to the boiling stock the following and cook, covered, 5 minutes over medium heat: 5 shrimp, shelled and deveined; 2 Chicken livers, cut in quarters; 1 Chicken gizzard, sliced; 5 button mushrooms, sliced; 5 Water chestnuts, sliced; 1/2 cup bamboo shoots, sliced; and 2 Cups Chinese cabbage, cut in 1-inch lengths.

For the egg threads garnish, substitute 1/4 cup roast pork, sliced or slivered.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.