Begin by bringing your chicken broth to a gentle simmer in a large pot. Add the minced garlic and grated ginger, allowing the aroma to fill your kitchen for about 5 minutes.

Stir in the soy sauce and sesame oil, enhancing the broth with rich umami and nutty notes. Let it heat together for another 2 minutes.

Toss in the sliced mushrooms and thinly sliced carrots. Simmer for about 5 minutes or until the carrots are tender yet still vibrant in color.

Gently add the frozen potstickers to the pot, ensuring they’re evenly distributed. Cook for about 8-10 minutes or until they are heated through and the soup is bubbling joyfully.

Stir in the chopped bok choy and let the soup simmer for an additional 2 minutes until the bok choy is just wilted.

Ladle the steaming soup into bowls and generously garnish with sliced green onions and optional sesame seeds.