In a large pot, bring 4 cups of low-sodium broth to a gentle simmer over medium heat. If desired, add a piece of kombu, soaked dried shiitake mushrooms, or a spoonful of miso paste to enrich the flavor.

Carefully place the potstickers into the simmering broth, ensuring they don't break apart. Gently stir them in and let the potstickers cook for 5–7 minutes, or until they are heated through and float to the top.

Stir in your chosen vegetables and cook for an additional 3–4 minutes, or until they are tender yet still vibrant and crunchy.

Stir together 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Gradually pour the slurry into the simmering broth while stirring continuously for about 1 minute.

Taste your creation and adjust the flavor with soy sauce to suit your preference. Allow the soup to simmer for another minute.

Ladle the warm Potsticker Soup into bowls and serve hot. Enjoy immediately!