answer:Here is a super easy Chicken Mushroom Clear Broth And here is one for a Spicy Thai broth. You can omit the mushrooms or you can strain them out after it simmers, or you can simply leave them in and still add your potstickers, that’s what I would do, just leave them in. This one is still pretty easy, but because you will be actually making the chicken stock, yourself, it will take a little bit longer. There are variations below the main recipe for Chicken Stock Here’s another easy one for Ginger and Garlic Infused Chicken Broth And here is one that is easy, but takes a little bit longer, because of the steeping process Clear Mushroom Broth which tastes very “meaty”. Once you have the broth, you can simply drop in a bit of finely chopped garlic or some chopped chives or some chopped green onions or even a teeny bit of rice vinegar. But just plain is great too. Or you can simply use Pacific Brand Clear Mushroom Broth by itself, or doctor it up a little bit with garlic or chili oil, or freshly grated ginger. I use this broth for all sorts of things. And this one sounds like the easiest of them all Japanese Clear Broth Any one of these, with slight variations as to your own preference should work just fine!