Heat chili oil in a medium saucepan over low heat. Add half of the spring onions (white parts), a pinch of salt, garlic, and ginger. Sauté for about 1 minute until fragrant.
Pour in the vegetable or chicken stock and bring it to a gentle simmer.
Carefully drop in the frozen gyoza and cook for 5-7 minutes until they float and appear translucent.
Stir in soy sauce, pak choi, and courgette. Let simmer for another 2 minutes.
Taste and adjust seasoning with salt, pepper, or extra soy sauce as needed.
Ladle the soup into bowls, garnish with the remaining spring onions and optional toppings, and enjoy!
