Wonton noodle soup, a favorite Chinese comfort food, brings together a whole lot of goodness in a single bowl: a clear, savory broth; thin, springy egg noodles; fresh, crunchy greens; and of course, meaty, silky-skinned wontons. Start with the broth, made by simmering pork bones with aromatics for a couple of hours. Be sure to blanch and rinse the bones first, which will help rid them of impurities and give you a clearer soup. In the meantime, assemble your wontons. Fillings can vary, but this recipe uses a savory mix of ground pork, shrimp, and shiitake mushrooms. Don’t overstuff them—wontons have less filling than their dumpling cousins, to better match their thinner, more delicate wrappers, so a teaspoonful each will do. And there’s no wrong way to fold a wonton—these are curled into classic ingot shapes, but feel free to try your hand at other methods. From there, the soup …