Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add minced garlic and ginger, sautéing for about 1 minute until fragrant and golden.

Pour in 4 cups of low-sodium chicken or vegetable broth along with 2 cups of water. Increase the heat to bring the mixture to a gentle boil.

Stir in the julienned carrot, sliced red bell pepper, and shredded Napa cabbage. Simmer for about 3-4 minutes until softened but crisp.

Gently add the frozen potstickers to the simmering broth. Cook for 6-8 minutes until heated through and float to the surface.

Stir in 2 tablespoons of soy sauce (or tamari) and 2 teaspoons of rice vinegar. Adjust seasoning with salt and pepper to taste.

Ladle the soup into bowls and garnish with sliced green onions and fresh cilantro or parsley.