Trader Joes Hacked Up 10-Minute Wonton Soup

• •2 cartons (64 fl oz total) Trader Joe's Miso Ginger Broth
• •1 bag (16 oz) Trader Joe's Mini Cilantro Chicken Wontons
• •5 oz Baby spinach
• •1 cup Shredded carrots
• •3 stalks Green onions
• •1 tsp Toasted sesame oil
• •1 cup (chopped, optional) Fresh cilantro
• •4 (for serving, optional) Lime wedges
• •to taste Sriracha or chili garlic sauce

Instructions

1. 1

   Thinly slice the green onions, separating the white and light green parts from the darker green tops. Set aside for garnish.

2. 2

   Pour both cartons of Trader Joe's Miso Ginger Broth into a large pot or Dutch oven. Bring the broth to a rolling boil over medium-high heat.

3. 3

   Once boiling, add the entire bag of frozen Trader Joe's Mini Cilantro Chicken Wontons and the shredded carrots to the pot. Reduce the heat to medium and simmer gently for 3-4 minutes, or until the wontons are cooked through and float to the surface.

4. 4

   Stir in the baby spinach and cook for an additional 1-2 minutes, just until the spinach is wilted. Do not overcook.

5. 5

   Remove the pot from the heat. Ladle the hot soup into individual serving bowls. Garnish each bowl generously with the sliced green onions (both white and dark green parts) and a drizzle of toasted sesame oil.

6. 6

   Serve immediately with optional fresh chopped cilantro, lime wedges for a squeeze of brightness, and Sriracha or chili garlic sauce on the side for those who enjoy a spicy kick.

Chef's Tips

• 💡**Customize Your Veggies:** Feel free to add other quick-cooking vegetables like sliced mushrooms, snap peas, or frozen shelled edamame along with the wontons for extra nutrition and texture.
• 💡**Boost the Flavor:** For an extra layer of umami, a splash of soy sauce or a teaspoon of white miso paste (dissolved in a little hot broth first) can be stirred in at the end.
• 💡**Make it Heartier:** If you want a more substantial meal, consider adding pre-cooked, shredded chicken or pan-fried tofu cubes when you add the wontons.