1 tablespoon olive oil

8 ounces shiitake mushrooms, sliced

2 garlic cloves, minced

2 teaspoons freshly grated ginger

Kosher salt and freshly cracked black pepper

6 cups chicken broth

3 tablespoons toasted sesame oil

3 tablespoons soy sauce

1/3 cup thinly sliced scallions, plus more for garnish

12 frozen potstickers

Heat olive oil in a large pot over medium heat.

Add the sliced shiitake mushrooms and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are tender and lightly golden.

Stir in the minced garlic and freshly grated ginger. Cook for 1–2 minutes, until fragrant.

Pour in the chicken broth. Bring the mixture to a gentle simmer.

Stir in the toasted sesame oil and soy sauce. Taste and adjust seasoning with salt and pepper as needed.

Add the frozen potstickers directly to the simmering broth. Cook according to the package instructions (typically 8–10 minutes) until tender and heated through.

Stir in the sliced scallions just before serving.

Ladle the soup into bowls, sprinkle with additional scallions, and enjoy warm.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4