Finely chop 2 cloves of fresh garlic and a 1-inch piece of ginger. Gather and chop vegetables into bite-sized pieces.

In a large pot, pour in 6 cups of low-sodium chicken broth and bring to a gentle simmer over medium heat for 5 minutes.

Carefully add frozen pork dumplings to the pot and cook according to the package instructions, usually about 6-8 minutes.

Stir in chopped garlic, ginger, and mixed vegetables into the simmering broth for another 3-5 minutes.

Drizzle in 1 tablespoon of sesame oil and adjust seasoning if needed before removing from heat.

Ladle the soup into bowls and garnish with chopped green onions. Serve hot.