Rich Golden Broth With Noodles, Dill And Scallions

1. 1

   Heat oil in a stock pot or Dutch oven large enough to hold all ingredients and saute, vegetables, ginger and garlic 2 minutes or until lightly browned. Add thyme, bay leaves, peppercorns and water. Bring to a boil and immediately reduce heat and simmer 45 minutes. Do not allow to boil again. Strain through a fine sieve; add salt to taste and dill. Turn off heat and cover.

2. 2

   Bring a large pan of salted water to a boil. Cut wonton skins into 1/2-inch wide strips and separate them into a pile. When the water is boiling, add strips, stir, and cook 1 minute. Immediately drain into a large colander and rinse well in hot water, separating the noodles as you rinse to expose all surfaces.

3. 3

   Drain again and divide among 6 to 8 soup bowls. Ladle hot golden broth over them noodles and garnish with scallions.

No additional tips available.