Good Eating Monday: Quick Wonton Soup

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We were out of town, so I had a little posting break for a week, but back now!

Today's Good Eating recipe is a Pinterest recipe I tried for Quick Wonton Soup!
What makes it "quick" is you use a bag of frozen pot stickers for the "wontons" instead of making your own!
I think this recipe works best if you make and heat the broth a day ahead, then refrigerate it, then reheat it and finish it about 20 minutes before you want to serve it by adding the frozen pot stickers, rice noodles, fresh sliced mushrooms and spinach leaves & heating it up!
It was fabulous as a leftover--if there's any left. Make enough for about 4 bowls.

Quick Wonton Soup:
6 cups low-sodium chicken broth
1/2 cup low-sodium soy sauce
3 Tablespoons rice vinegar
1 Tablespoon minced or grated fresh ginger
1 Tablespoon sesame oil
1 bag frozen pot stickers/chinese dumplings, any kind (16 to 20 pieces)
2 cups sliced mushrooms, fresh
4 cups of baby spinach
8 oz of rice noodles prepared according to package directions
Optional: 1/2 teaspoon red pepper or to taste, if you like spicy
Garnishes:
Drizzle with Hoisin sauce if desired
Fresh chopped cilantro

Directions:
Broth:
Make either a day ahead or a couple hours ahead of when you want to serve:
Combine broth, soy sauce, rice vinegar, ginger, sesame oil and red pepper if you're using it, bring to a boil, whisking occasionally.
Turn off heat, let cook and refrigerate until ready to make soup.

Finish:
Prepare rice noodles as directed, then divide among 4 bowls.
Bring broth to boil again then add pot stickers, sliced mushroom and spinach, then turn to a simmer for 5 minutes to heat pot stickers through.
Divide wonton soup among bowls, topping noodles with soup.
Drizzle with Hoisin sauce & garnish with Ciltantro as desired.
Serves 4.

(Note: spinach loses it's bright green color as it cooks and turns a dark green, so it won't look quite like the picture when finished.)

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