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Wonton soup
Takeout wonton soup is loaded with sodium, so start with a low sodium broth!
SERVES
3
TO
4
Ingredients
- 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
Directions
- In a large saucepot bring the chicken broth and ginger to a boil.
- Add in the wontons and vegetables, and cook, covered, over medium high heat until the wontons float to the surface, about four minutes.
- 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.
