1-First, heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add the shiitake mushrooms and sauté until they’re nicely browned, which brings out their rich flavor. Then, toss in the remaining olive oil along with the garlic and ginger, and sauté until everything smells amazing that only takes a minute or two!

2-Next, pour in the 6 cups of vegetable broth and 2 tablespoons of soy sauce, give it a good stir, and bring it to a boil. Now, add the 16 to 20 ounces of frozen potstickers, half of the sliced scallions, and the 3 baby bok choy. Let it cook for 3 to 4 minutes until the potstickers are heated through and tender watch them closely to keep them from breaking apart.

3-Stir in the 2 teaspoons of toasted sesame oil and some freshly-ground black pepper to finish it off. Taste and adjust the seasoning with more soy sauce or pepper if you like. Serve it up right away, topped with the rest of the scallions and any optional toppings you fancy. It’s that easy, and you’ll have a hot, hearty soup in just 25 minutes total!