1-First, heat 1 tablespoon sesame oil in a medium pot over medium heat. Add 2 minced cloves of garlic, 1 grated inch piece of ginger, and 1 chopped onion, then sauté for 3 to 4 minutes until they soften and release their aroma. This base builds the soup’s flavorful foundation, making it irresistible for food enthusiasts.

2-Next, stir in 1/2 tablespoon vegetable stock paste, 1 tablespoon miso paste, 1/2 cup coconut cream, and 2 tablespoons dumpling sauce. Pour in 2 1/2 cups water while stirring constantly to blend everything smoothly. This creates the creamy, rich broth that defines the dish.

3-Bring the mixture to a simmer over medium-high heat, then add 10 frozen vegetable potstickers. Cook at a simmer over medium-low heat for 5 to 7 minutes, or until the dumplings are cooked through as per package instructions. While the soup simmers, wilt some spinach in a small frying pan and set it aside for topping.

4-Once the dumplings are ready, taste the soup and adjust seasoning as needed. Remove from heat and gently stir in 150 to 200 grams of silken tofu. Finally, serve hot, topped with chili crisp, chopped green onions, sesame seeds, and the wilted spinach for a colorful finish.