Begin by heating a tablespoon of vegetable oil in a large pot over medium heat. Once the oil is shimmering, add 3 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté these aromatics for about 1 minute, until fragrant and golden, ensuring they do not burn.

Pour in 6 cups of chicken broth, followed by 1 tablespoon each of soy sauce and rice vinegar, along with 1 teaspoon of sesame oil. Stir well to combine the ingredients, and then bring the mixture to a gentle simmer over medium heat. If you like a spicy kick, add 1 teaspoon of chili garlic sauce at this stage.

With the broth now simmering, gently add 24 frozen potstickers of your choice to the pot. Make sure they are submerged in the broth, and let them cook for approximately 5 minutes, stirring occasionally until they are heated through and tender.

After the potstickers have cooked, add 2 cups of sliced shiitake mushrooms to the soup. Allow them to cook for an additional 3 minutes, stirring occasionally.

Stir in 2 cups of baby spinach and 3 sliced green onions. Give them 2 to 3 minutes to wilt in the hot broth.

Taste your soup and adjust the flavor by adding salt and pepper as needed. Stir well after seasoning to evenly distribute the flavors.

Once seasoned, ladle the hot soup into bowls, garnishing with fresh cilantro for a pop of color and flavor.