Instructions

1. 1

   Heat the sesame oil in a large soup pot over medium heat. Add the garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant but not browned.

2. 2

   Stir in the mushrooms and carrots. Cook for 4 to 5 minutes until the mushrooms soften and the carrots begin to turn tender around the edges.

3. 3

   Pour in the broth, soy sauce, and rice vinegar. Bring the soup to a gentle boil, then reduce to a steady simmer.

4. 4

   Add the frozen potstickers directly to the broth. Simmer for 6 to 8 minutes, or according to the package directions, until the dumplings are heated through and slightly puffed.

5. 5

   Stir in the bok choy or spinach during the last 2 minutes of cooking. The greens should wilt but still stay bright green.

6. 6

   Taste the broth and add chili crisp if you want extra heat. Ladle the soup into bowls and top with green onions, sesame seeds, or cilantro before serving.