2ouncesdried shiitake mushroomsroughly 3 cups sliced after soaking
4ouncesthin rice noodlescooked, drained and set aside
12-16Ling Ling chicken-vegetable potstickers
1tablespoonAsian chili-garlic sauceuse less if you don’t like it spicy
3cupsmushroom brothfrom soaking the dried mushrooms - you can also use chicken broth instead
3tablespoonsrice wine vinegar
2cupsbaby spinach leaves
Diced green onionfor garnish
Chopped cilantro leavesfor garnish
Sriracha hot saucefor garnish
Reconstitute the shiitake mushrooms in 3-4 cups hot water for 30 minutes. Reserve 3 cups of the mushroom broth for the soup, and thinly slice the mushrooms.
Cook rice noodles by boiling 8 cups water. Remove from heat. Add rice noodles and let stand 3-4 minutes. Rinse in cold water, drain and set aside until soup is ready.
To prepare the potsticker soup, put 1 tablespoon of canola oil in a Dutch Oven or soup pot over medium-high heat. Add the frozen potstickers in a single layer, followed by 1 tablespoon of grated ginger, and let brown.
Add sesame oil, chili-garlic sauce, mushroom and chicken broth, vinegar, soy sauce. Add the 3 cups of sliced shiitake mushrooms and the baby spinach. Bring to a boil and then simmer about 15 minutes.
Before serving, taste for flavor and add more salt and soy sauce if desired.
Place desired amount of cooked rice noodles in the bottom of each bowl, and top with ladles of the soup. Add 3-4 potstickers per bowl and garnish with diced green onion, chopped cilantro, and hot sauce (if desired). Serve immediately.