15-Minute Wonton Soup
Prep time: 
Cook time: 
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Serves: 5
Simply delicious, and yes, very quick! I used "potstickers" from the frozen foods section. They were fairly inexpensive, quick to warm through, and are what truly make this soup delicious, filling, and special.
  • 8 cups low-sodium chicken broth
  • ¼ cup low-sodium soy sauce
  • 3 Tbsp rice vinegar
  • 1 Tbsp fresh ginger, minced
  • 1 Tbsp sesame oil
  • ½ Tbsp sambal oelek
  • 18 oz (about 18) frozen dumplings or potstickers
  • 8 oz mushrooms, sliced
  • 6 oz raw baby baby spinach
  • 8 oz rice noodles, prepared according to package instructions
  1. In a large pot over high heat, bring chicken broth, soy sauce, rice vinegar, ginger, sesame oil and sambal oelek to a boil, stirring occasionally.
  2. One boiling, add frozen dumplings/potstickers, mushrooms, and baby spinach to the boiling broth and simmer for 3-5 minutes until dumplings are warmed through and spinach is wilted and mushrooms are tender.
  3. Divide noodles between four bowls and cover with equal parts of the wonton soup.
Recipe from The Lemon Bowl
Nutrition Information
Serving size: 5 (about 2 cups with about 4 potstickers) Calories: 400 Fat: 9.2 Carbohydrates: 62.0 Sugar: 6.2 Sodium: 942 Fiber: 3.6 Protein: 16.0 Cholesterol: 18
Recipe by Prevention RD at https://preventionrd.com/2013/12/15-minute-wonton-soup-weekly-menu/