Put the water in a large saucepan. Bring it to a boil and add the chicken base and ginger Stir it thoroughly so it is all mixed in.

Add the frozen vegetables and frozen potstickers.

Add the soy sauce and sesame oil. Taste for seasoning.

Reduce the heat to medium and let the soup simmer until the potstickers are hot and done - about 7 minutes.

Carefully remove the potstickers and set aside.

Whip the eggs together in a bowl using a fork, adding air to them as you go. Stir A LOT.

When the eggs are ready, bring the soup back to a boil and carefully and slowly add the eggs to the soup. They will turn into threads and that's exactly what you want.

When all the egg has been incorporated, reduce the heat and put the potstickers back. Let it cook a minute or two, just in case the potstickers got cold.

Divide the soup into bowls and garnish with the sliced green onion and sesame seeds.