Until maybe 10-15 years ago, wonton soup (in NY and CT, at least) usually included lots of a dark green leafy vegetable, which my mother identified as seaweed, and said was good for us.
It seems to have disappeared and been replaced by chopped scallions.
Some restaurants have even eliminated the slivers of roast pork, and their wonton soup is just dumplings in broth.
Do any of you know the reason for the changes? Is this a cheapening brought on by the all-you-can-eats?