Ghetto Wonton-Noodle Soup

Whenever I go to ToV, I try to cheap out of doing the $15 meal plan, opting to save my money for the post-weekend trip to the Brewmaster's Tavern instead (undeniably the best tavern in all the land - we like to call it our "Bob Away From Home" in honor of my friend the gourmet chef). Instead of the meal plan, I usually bring fixings for this dish - since it's about as easy to make as boiling water if you have the ingredients in your fridge.

Ingredients:

3-5 frozen or fresh wontons made from the Homemade Gyoza and Wontons recipe

2 cubes chicken bouillon

3 cups H2O

1 clump dried thin egg chinese egg noodles (sold in plastic trays anywhere you can buy real asian ramen and conveniently divided into individual-serving-sized clumps)

1 handful chopped scallions (optional)

1/4 cup thinly sliced onion (optional)

2 fresh basil leaves (optional)

Okay folks, this is a real challenge, so listen close: boil the water in a pot. Put the bouillon cubes in the boiling water. Then put the dry egg noodles in the boiling water. Here comes the tricky part: put the wontons in the pot! Careful that you don't cause serious bodily harm to yourself or others during this crucial step! You might want to wear some eye protection while you do this - and maybe a bulletproof suit just in case. Add the scallions, onions, and the basil leaves. Then cover and simmer until the wontons are done (about 5-7 minutes). Enjoy with the utmost of care.