Sauté the aromatics by heating 2 tablespoons of vegetable oil over medium heat and adding half of the chopped green onions for about 2 minutes.

Stir in 2 minced garlic cloves and 1 tablespoon of grated ginger, sauté for another minute.

Pour in broth and seasonings: 4 cups of broth, 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of rice vinegar, 1 tablespoon of miso paste, and red pepper flakes.

Lower the heat to a simmer, add 10-12 frozen potstickers, and cook as per package instructions.

Introduce 2 cups of chopped bok choy, 1 cup of sliced shiitake mushrooms, and 1 cup of julienned carrots; poach in the broth for 2-3 minutes.

Taste and sprinkle salt and pepper to adjust seasoning.

Ladle soup into bowls with potstickers and veggies, then garnish with green onions and cilantro.