Step 1

In a large pot over medium heat, warm the sesame oil and vegetable oil. Add minced garlic, grated ginger, and sliced onions. Sauté until fragrant, about 2 minutes.

Step 2

Pour in the chicken or vegetable broth. Stir in soy sauce, rice vinegar, chili flakes (if using), and fish sauce. Bring to a simmer.

Step 3

Add sliced mushrooms and julienned carrots. Simmer for 5 minutes until tender.

Step 4

Gently drop the frozen or fresh potstickers into the soup. Let them cook for 5-7 minutes (or until they float and are fully heated through).

Step 5

Stir in baby spinach or bok choy and let them wilt for 1 minute.

Step 6

Ladle the soup into bowls. Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro or Thai basil. Serve with chili oil or sriracha for extra spice, and a squeeze of lime for freshness.