Begin by gathering all your fresh ingredients for the Gyoza Soup. Chop the bok choy, julienne the carrot, and slice the shiitake mushrooms and green onions.

In a large pot, combine 4 cups of chicken or vegetable broth with 1 cup of water over medium-high heat. Bring to a gentle simmer for about 5 minutes.

Add minced garlic and grated ginger to the pot. Stir continuously for about 1 minute, allowing the garlic to become fragrant and slightly golden.

Introduce the chopped bok choy, sliced shiitake mushrooms, and julienned carrots into the broth. Stir gently and let cook for about 5-7 minutes, until the vegetables soften.

Carefully add the gyoza to the pot, ensuring they are fully submerged in the broth. Allow them to cook for about 5-7 minutes, or until they float to the top.

Stir in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Adjust seasoning with salt and pepper according to your preference.

Remove the pot from heat and ladle the Gyoza Soup into bowls, making sure each serving includes the broth and veggies.

Top each bowl with freshly sliced green onions and optional cilantro or parsley for added freshness.