Step 1: Prepare the Broth

1. Place a large pot over medium heat and add 1 tablespoon of sesame oil. Let it warm up for about 30 seconds.
2. Add 2 teaspoons of grated ginger and 2 cloves of minced garlic. Sauté for 30–60 seconds, stirring constantly to prevent burning.
3. Pour in 4 cups of chicken or vegetable broth and stir well.
4. Add 1 tablespoon of soy sauce and 1 tablespoon of rice vinegar (if using). Stir again.
5. Bring the broth to a gentle simmer and let it cook for 5–10 minutes, allowing the flavors to develop.

Pro Tip: If you like a stronger broth, simmer it a little longer. The longer it cooks, the richer the flavor.

Step 2: Cook the Potstickers and Vegetables

1. Gently drop 12–15 frozen potstickers into the simmering broth.
2. Let them cook for 5–7 minutes or until they become tender and heated through.
3. In the last 2–3 minutes, stir in 1/2 cup of sliced mushrooms and 1/2 cup of spinach or bok choy.

Pro Tip: Avoid stirring too much after adding the potstickers—they’re delicate and can break apart.

Step 3: Season the Soup

1. Taste the broth and adjust the seasoning with salt and pepper.
2. For a spicy kick, add 1 teaspoon of chili oil or red pepper flakes.
3. Once everything is well-seasoned, remove the pot from heat.

Step 4: Serve and Garnish

1. Ladle the soup into bowls, ensuring each serving has an even mix of broth, potstickers, and vegetables.
2. Sprinkle chopped green onions on top for freshness.
3. Drizzle with a little sesame oil for extra depth of flavor.