Step 1

Warm the oil in a large pot or Dutch oven over medium heat. Add the mushrooms, carrots, and the white parts of green onions. Stir and cook until softened, about 5 minutes.

Step 2

Stir in the garlic and ginger until fragrant, about 1 minute.

Step 3

Pour in the chicken broth, soy sauce, rice vinegar, and sugar. Bring to a boil, then carefully add the bok choy and potstickers.

Step 4

Reduce the heat to medium-low and simmer for about 5 minutes. Taste and adjust with salt, if needed. Remove the pot from the heat and stir in the toasted sesame oil.

Step 5

Serve immediately with the green parts of the scallions and any desired toppings, such as chili crisp, toasted sesame seeds, furikake, or red pepper flakes. Enjoy!