On New Year’s Eve, we invited another couple over for dinner and made them a 4 course meal. Joel and I were in the kitchen for about 6 hours prepping each part so that when our friends got here, we were able to enjoy the time with them instead of leaving them to entertain themselves while we went and cooked. While we loved our meal, spending that much time in the kitchen made me want to stay away from the kitchen for a few days. So, on New Year’s Day, we went to the movies and when we came home, we made this soup. In as much time as it took for the noodles to cook, dinner was ready. Minimal effort, minimal dishes, and minimal time standing over the stove. For something that came together so quickly, the flavor was phenomenal. I look forward to this soup becoming a weeknight staple throughout the winter months.
8 cups Chicken Broth
1/4 cup Soy Sauce
3 tablespoons Rice Vinegar
1 tablespoon Fresh Ginger, minced or grated
1 tablespoon Sesame Oil
1/2 tablespoon Sambal Oelek (I thought I had some but didn’t, so I used sriracha instead)
18 ounces Frozen Dumplings/Potstickers (I used pork and vegetable potstickers)
8 ounces Mushrooms, sliced
6 ounces Baby Spinach
8 ounces Rice Noodles, prepared according to package directions
In a large pot over medium heat, bring the chicken broth, soy sauce, rice vinegar, sesame oil, and sambal oelek to a boil, stirring occasionally. Once boiling, add the frozen dumplings/potstickers, mushrooms, and spinach to the boiling broth and simmer for about 5 minutes, or until the dumplings/potstickers have been cooked through, the spinach is wilted, and the mushrooms are tender. Divide the noodles between bowls and cover with the wonton soup.
SOURCE: Prevention RD