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8 cups low-sodium chicken broth
¼ cup low-sodium soy sauce
3 Tbsp rice vinegar
1 Tbsp fresh ginger, minced
1 Tbsp sesame oil
½ Tbsp sambal oelek
18 oz (about 18) frozen dumplings or potstickers
8 oz mushrooms, sliced
6 oz raw baby baby spinach
8 oz rice noodles, prepared according to package instructions

  1. In a large pot over high heat, bring chicken broth, soy sauce, rice vinegar, ginger, sesame oil and sambal oelek to a boil, stirring occasionally.
  2. One boiling, add frozen dumplings/potstickers, mushrooms, and baby spinach to the boiling broth and simmer for 3-5 minutes until dumplings are warmed through and spinach is wilted and mushrooms are tender.
  3. Divide noodles between four bowls and cover with equal parts of the wonton soup.



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