Begin by heating a large pot over medium heat and adding a tablespoon of sesame oil. Once the oil shimmers, add 2 cloves of minced garlic and a tablespoon of grated fresh ginger. Sauté for about 2–3 minutes until fragrant.

Pour in 4 cups of chicken or vegetable broth, stirring to mix the sautéed garlic and ginger evenly. Increase heat to bring broth to a gentle simmer, about 5 minutes.

Without thawing, carefully add 12 frozen gyoza to the simmering broth. Stir gently to ensure they are submerged. Cook for approximately 8–10 minutes until they float to the surface.

Taste the broth and adjust seasoning. Add chili flakes or hot sauce if desired. Simmer for another 1–2 minutes.

Ladle the soup into bowls, garnishing with fresh herbs and a drizzle of sesame oil.