Heat 1 tablespoon of olive oil in a stockpot over medium-high heat. Add the shiitake mushrooms and sauté until browned and fragrant.

Add the remaining tablespoon of olive oil, minced garlic, and ginger to the pot. Sauté for 1-2 minutes until aromatic.

Pour in the vegetable broth and soy sauce, stirring well. Bring the mixture to a boil.

Add the frozen potstickers, half of the sliced scallions, and bok choy leaves to the boiling broth. Reduce heat to a simmer and cook for 3-4 minutes or until the potstickers are heated through.

Stir in the toasted sesame oil and season with additional soy sauce and freshly-ground black pepper, adjusting to taste.

Serve the soup hot, garnished with the remaining scallions and optional toppings if desired.