In a large pot, heat 1 tablespoon of Trader Joe's olive oil over medium-high heat. Add the sliced shiitake mushrooms and cook for about 3–5 minutes, stirring occasionally, until they are browned and the liquid is released. Add the minced garlic and fresh ginger, sauté for an additional 1–2 minutes until fragrant.

Pour 6 cups of Trader Joe's organic vegetable broth into the pot with the sautéed mushrooms, and stir in 2 tablespoons of soy sauce. Bring to a gentle boil over high heat.

Gently stir in 16 ounces of frozen potstickers, half of the sliced scallions, and the baby bok choy leaves. Cook for 3–4 minutes until the potstickers float to the surface.

Remove from heat, stir in 2 teaspoons of toasted sesame oil and freshly-ground black pepper. Serve immediately, garnishing with the remaining scallions and optional toppings.