In a large pot, bring 4 cups of low-sodium vegetable or chicken broth to a gentle simmer. Mince 2 cloves of garlic and grate a 1-inch piece of fresh ginger, adding them to the pot. If using, drop in kombu or shiitake mushrooms to enhance the umami flavor, and let it simmer for about 5 minutes.

Carefully add your choice of potstickers into the simmering broth and stir gently to avoid breaking them. Continue to simmer for another 5 minutes.

Introduce 1 cup of chopped bell peppers, 1 medium sliced zucchini, 1 cup of snap peas, and 1 cup of corn into the pot. Simmer for an additional 5 minutes.

Mix 1 tablespoon of cornstarch with a bit of water to create a slurry, then gradually stir this into the soup. Cook for an additional 2-3 minutes until the broth thickens.

Drizzle in 1 teaspoon of low-sodium soy sauce and stir thoroughly, adjusting to taste.

Ladle the potsticker soup into bowls and serve hot, optionally with steamed rice or crispy wonton strips.