Step 1:
Start by heating a non-stick pan over medium heat. Add your potstickers (either frozen or freshly made) and cook them according to package instructions or until golden and crispy on the outside. Remove them from the pan and set them aside.

Step 2:
In a large pot, heat some sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing them until fragrant—about 2 minutes.

Step 3:
Pour in your choice of broth and bring it to a simmer. If you want to add more flavor, you can include soy sauce to taste at this stage.

Step 4:
Add the carrots, mushrooms, and any other vegetables you’re using to the pot. Let them cook for 5-7 minutes or until tender.

Step 5:
Add the bok choy or spinach and simmer for another 2 minutes, just until the greens wilt.

Step 6:
Finally, gently add the cooked potstickers to the broth. Stir carefully to avoid breaking them. Let everything cook together for an additional 5 minutes to let the flavors meld.

Step 7:
Season the soup with salt and pepper, and optionally thicken the broth with cornstarch mixed with water if desired.