How do you make that soup in yellow chinese noodles with wontons?

That may not be yellow noodles, but actually scrambled egg, slowly streamed into the hot stock. See below.

Hot and Sour Soup

1/4 pound pork or chicken

1 cake bean curd, tofu

3 to 4 Chinese dried mushrooms, soaked

1 pint good chicken stock

1 Tbsp. rice wine or sherry

1 Tbsp. soy sauce

1 tsp. crushed red pepper flakes

1 tsp white pepper

1 Tbsp. vinegar

1 tsp salt

1 Tbsp. corn starch

2 Tbsp. shredded Bamboo shoots

1 egg, beaten

Thinly shred the pork, bean curd and the mushrooms. Bring the stock to a rolling boil, add the pork, bean curd and mushrooms, simmer for 2 to 3 minutes, then add wine, soy sauce, peppers, vinegar and salt. Now blend the corn starch with a little cold water to make a smooth paste, pour into the soup slowly, stirring all the time. Add bamboo shoots and beaten egg in a thin stream, stirring constantly until egg cooks. Serve as soon as the soup thickens.

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Egg Drop Soup

2 cups homemade chicken broth

1/8 tsp white pepper

1/2 tsp soy sauce

1/4 tsp sesame oil

1 tsp corn starch

1 egg

Veggies, optional

Heat broth, pepper, soy sauce and sesame oil until it just begins to boil. Add veggies if desired. (I usually add a Tablespoon or two of frozen corn or peas and a chopped green onion for extra color and texture.) Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the

soup to thicken. Whisk the egg and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until ready to serve. This serves 2 people as a side or as an appetizer. It's not quite enough for a full meal without fudging by adding a little extra broth or water.

All ingredient amounts can be varied to taste. The key ingredient is the sesame oil. I sometimes like to add a little white pepper to the egg before dropping it in the soup. The corn niblets are a tasty addition, but the peas get mushy if cooked too long.

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Egg Flower Soup

1 pint good stock

1 to 2 eggs, depending upon size

1 tsp. salt

1 Tbsp. light soy sauce

1 spring onion, finely chopped

Bring the stock to the boil. Lightly beat the eggs with a pinch of salt. Pour in the beaten eggs very slowly while stirring the stock. Add the seasonings and garnish with spring onions. Serve hot.

Sometimes restaurants put a couple dried dates into the soup (the date is not served to the customer though)

Basically make a chicken broth with the dates, let it simmer for at least an hour, remove dates then add yellow egg noodles (any asian market sells them fresh), bok choy, wontons, anything else you might like....

I think that traditionally it has pork, herbs and vegetables, but it can vary with the restaurants and cooks. Sometimes, the same restaurant offers different types of stuffings. For example, "Lee's Fish and Chips" here in El Salvador, offers beef, pork and shrimp as stuffings and I think there was a mixed one.