Frozen chicken wontons are the secret to this 5 minute wonton soup packed with classic Asian flavors.
I’m not sure what it is about Asian soups and pregnancy but I have never wanted anything more in my life. From pho to egg drop to sizzling rice to miso, I can’t get enough of these sweet, salty, spicy and sour soups!
Recently, I was in search of a quick and easy meal that I could throw together in minutes with items I already had on hand in my pantry. (And yes, this soup is exactly what inspired me to share my thoughts on Stocking Your Pantry for Asian Cooking!)
Although I have made homemade dumplings before, I also like to keep a store-bought bag in the freezer for last minute Asian cravings. We love the chicken cilantro dumplings sold at Costco and Trader Joe’s but this soup will work with any type of dumpling.
Oh and in case you’re wondering, yes, this soup really is ready in under 5 minutes. In fact, when I timed myself last week I got it on the table in 4 1/2 minutes. What can I say? When a pregnant woman is hungry she doesn’t like waiting for her food. 🙂
Slurping is encouraged, no forks required.
- 6 cups chicken broth low sodium
- 1/4 cup soy sauce low sodium
- 3 tablespoons rice vinegar
- 1 tablespoon ginger minced
- 1 tablespoon sesame oil
- 1/2 tablespoon sambal oelek optional
- 16 frozen dumplings such as chicken cilantro sold at Costco and Trader Joe's
- 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
Bring chicken broth, soy sauce, rice vinegar, ginger, sesame oil and sambal oelek to a boil in a large soup pot, whisking occasionally.
Add frozen dumplings, mushrooms and baby kale to the boiling broth and simmer for 3 minutes until dumplings are warmed through and kale is wilted.
Divide noodles between four bowls and cover with equal parts of the wonton soup.
Garnish with a drizzle of hoisin sauce and fresh cilantro if you wish.