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Wonton soup

Takeout wonton soup is loaded with sodium, so start with a low sodium broth!



  • 8 cups no salt added chicken broth
  • 5 centimeter piece of ginger, peeled and thinly sliced
  • 455 grams frozen Asian dumplings (about 20-24)
  • 3 cups frozen Asian vegetable mix
  • 1 bag (about 4 cups) of baby spinach
  • 3 green onions, thinly sliced
  • 2 teaspoons sesame oil
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons sriracha, or to taste
  • Salt and pepper, to taste


  1. In a large saucepot bring the chicken broth and ginger to a boil.
  2. Add in the wontons and vegetables, and cook, covered, over medium high heat until the wontons float to the surface, about four minutes.
  3. Add in the spinach, green onions, sesame oil, soy and sriracha, and season with salt and pepper to taste. Stir until the greens wilt. Serve hot.

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