Recipe courtesy of Patrick Decker

Carrot-Ginger Wonton Soup

When I'm feeling down, nothing brings me back like a big bowl of soup. And whenever I'm making wonton soup on my own, I save a boatload of time by using frozen potstickers for the wontons.
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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 servings
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1 tablespoon peanut or vegetable oil

2 medium carrots, peeled and sliced 

1 (2-inch) knob ginger, peeled and cut into thin sticks

1 clove garlic, finely chopped

6 cups chicken broth

(1-pound) bag frozen potstickers (18 to 20 pieces)

1 tablespoon soy sauce, or to taste

2 to 3 scallions, thinly sliced, to garnish

Handful chow mein noodles, to garnish


  1. Place a medium heavy-bottom pot over medium-high heat with the oil. Add the carrots, ginger and garlic to the pot and cook, stirring frequently, until the ginger and garlic are aromatic, about 2 minutes. Add the chicken broth and bring the liquid up to a bubble.
  2. Once the broth is boiling, reduce the heat to medium-low and add the potstickers. Simmer them, stirring gently, until heated through, about 5 minutes. Stir in the soy sauce.
  3. Serve the soup garnished with scallions and chow mein noodles.

Cook’s Note

Wait to add the soy sauce just before serving. Different chicken broths have different amounts of salt added, so taste it to make sure it needs the added kick.

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