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

In a large pot, combine 4 cups of chicken or vegetable broth with 1 cup of water. Set the pot over medium-high heat and bring the mixture to a gentle simmer.

Once the broth is simmering, add the minced garlic and grated ginger into the pot. Stir continuously for about 1 minute.

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

Carefully place the store-bought gyoza into the pot, ensuring they are fully submerged in the broth. Allow them to cook for about 5-7 minutes.

Stir in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil into the bubbling pot. Taste your Gyoza Soup and adjust the seasoning with salt and pepper.

Once the gyoza are fully cooked, take the pot off the heat. Ladle the Gyoza Soup into bowls.

Top each bowl with sliced green onions and a sprinkle of fresh cilantro or parsley if desired.