1-First Steps: Prep and Sauté Heat 1 tablespoon olive oil in a large stockpot over medium-high heat and add the mushrooms, sautéing until they’re nicely browned. This builds a great base flavor, so stir occasionally for even cooking. Then, toss in the remaining 1 tablespoon olive oil along with the garlic and ginger, and let them sauté for 1-2 minutes until everything smells amazing.

2-Building the Broth: Pour in 6 cups of vegetable broth and 2 tablespoons soy sauce, stirring to combine and bring it to a boil. Once it’s bubbling, add the frozen potstickers, white parts of the scallions, and bok choy. Let it cook for 3-4 minutes until the potstickers are done and the veggies are tender.

3-Finishing Touches: Stir in 2 teaspoons toasted sesame oil and a bit of freshly ground black pepper, then taste and tweak with more soy sauce if you like. Serve it up right away, garnished with the green parts of the scallions and any optional toppings for extra flair. For ideas on complementary dishes, our grilled vegetables recipes can add a fresh side to your meal.