Preparation time: 2 minutes
Cook time: 3 minutes
Servings: 4


  • 6 Cups chicken broth low sodium
  • 1/4 Cup soy sauce low sodium
  • 3 Tbs rice vinegar
  • 1 Tbs ginger minced
  • 1 Tbs sesame oil
  • 1/2 Tbs Sambal Oelek chili paste (optional)
  • 16 frozen pre-made Asian potstickers, chicken or pork (Walmart or Target)
  • 2 Cups sliced mushrooms
  • 4 Cups baby kale or baby spinach
  • 8 oz rice noodles prepared according to package instructions
  • hoisin sauce (optional garnish)
  • fresh cilantro (optional garnish)


  1. Bring chicken broth, soy sauce, rice vinegar, ginger, sesame oil and samba oelek chili paste (optional) to a boil in a large soup pot, whisking occasionally.
  2. Add frozen potstickers, mushrooms and baby kale or spinach to the boiling broth and simmer for 3 minutes until potstickers are warmed through and kale or spinach is wilted.
  3. Divide noodles between four bowls and cover with equal parts of the wonton soup.
  4. Garnish with a drizzle of hoisin sauce and fresh cilantro if you wish.