This is an amazing version of a Won Ton Soup. Actually 2 versions, a spicy one, and a mild one. Both are good, I've done them. The spices are for individual bowls with enough water to cover however many wontons you put in, which depends on the size of your bowl. I've usually used a very mild (watered down) chicken broth although as she explains it, it seems to be more common in Sechuan cuisine to use water.
Unlike the Western worlds' version, they add a lot of extras.
I like this girl's blog - I think it's the real thing.
sichuan wonton soup
Pictures from China Sichuan Food Blog, with permission.
oops, sorry... really big pictures!