Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until browned.

Add the remaining 1 tablespoon oil, garlic, and ginger. Sauté for 1-2 more minutes, stirring occasionally, until fragrant.

Add the vegetable broth and soy sauce and stir to combine. Continue heating until the broth reaches a boil.

Add the frozen potstickers, half of the scallions, bok choy and stir to combine. Cook for 3-4 minutes or until the potstickers are cooked.

Stir in the sesame oil and a few twists of freshly-ground black pepper. Taste and season with additional soy sauce or black pepper if needed.

Serve immediately, generously garnished with the remaining scallions and any extra toppings that sound good.