6 cups chicken or vegetable broth

1 package frozen wontons (any flavor)

2 cups cooked rice noodles

1 tbsp olive oil

2-inch piece fresh ginger, peeled and minced (about 1–2 tbsp)

2 garlic cloves, minced (optional)

1 cup frozen broccoli florets (optional)

1 small bunch ramps, washed and coarsely chopped (separate green and white parts)

1 tbsp soy sauce

1 tbsp rice wine vinegar

Sambal oelek chili paste, to taste (optional)

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Heat olive oil in a large stockpot over medium heat. Add minced ginger and the white parts of the ramps. Sauté 2–3 minutes until fragrant and softened.
Add garlic (if using) and cook for 60 seconds until aromatic.
Pour in chicken or vegetable broth and bring to a boil.
While the broth heats, divide cooked rice noodles into individual bowls.
Add frozen wontons and broccoli to the boiling broth. Cook 2–3 minutes or as directed on the wonton package.
Stir in the green parts of the ramps and cook 1–2 minutes until just wilted.
Season with soy sauce, rice wine vinegar, and chili paste (if using). Adjust seasoning to taste.
Ladle soup over noodles and serve hot.

Ramps substitute: If ramps are unavailable, use baby bok choy, leeks, or broccoli stems.
Vegetarian/vegan: Use vegetable broth and ensure wontons are plant-based.
Spicy variation: Increase Sambal oelek for more heat or add a pinch of crushed red pepper flakes.
Storage: Soup is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently to avoid overcooking noodles.