Creamy Dumpling Soup

1: To a medium pot over medium heat add sesame oil. Add the garlic, ginger and onion and sauté for 3-4 minutes until softened.

2: Add in the vegetable umami or stock paste, miso, coconut cream, and chili garlic sauce. Stir just to combine and then pour in the water, stirring to combine.

3: Bring to a simmer over medium-high heat and then add in the vegetable dumplings, cook for about 5-7 minutes at a simmer over medium-low heat or until frozen dumplings are just done.

4: Stir in the spinach and cook until wilted.

5: Take the soup off the heat and stir in the silken tofu.

6: Serve with chili crisp, and chopped green onions.