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WAR WON TON SOUP 
4 chicken bouillon cubes
4 beef bouillon cubes
1/2 lb. fresh mushrooms, washed, stems trimmed, and sliced
3 green onions, chopped
1/2 heat napa cabbage
1/2 head Bok Choy
1 (10 oz.) pkg. frozen peas
1 (5 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can bamboo shoots, drained
1 lb. pork shoulder roast, sliced to thin bite size piece (recipe in this book under Chinese Barbecued Pork)
Won tons (recipe in this book under Won Tons)
1 chicken breast, boneless
36 medium large shrimp, bite size, shelled and deveined

Wash chicken breast, remove skin. Place in small saucepan, cover with water, bring to boil and simmer for 20 minutes, turn off heat. Wash napa cabbage and bok choy well and drain, cut into bite size pieces.

In large saucepan, place bouillon cubes, add 8 cups of water, heat over medium heat. Add green onions, cabbage, and bok choy, and peas and cook until almost tender. Meanwhile, cut chicken into bite size pieces and add chicken and broth to saucepan. Add all other ingredients, and heat thoroughly, except won tons. Do not over cook. When ready to serve, place 4 won tons on bottom of large soup bowl, and cover with soup. Serve immediately. Will serve 6 easy. If additional broth is needed, make from bouillon cubes and water, 1 chicken and 1 beef. Serve with crispy chow mein noodles.

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