1-First, heat 1 tablespoon of sesame oil in a medium pot over medium heat. Sauté the 2 cloves of minced garlic, 1 inch piece of minced ginger, and 1 chopped onion for 3-4 minutes until they soften and release their aroma. This step builds a flavorful base for your soup.

2-Next, stir in 1/2 tablespoon of vegetable stock paste, 1 tablespoon of miso paste, 1/2 cup of coconut cream, and 2 tablespoons of savory sauce blend. Slowly add 2 1/2 cups of water while stirring constantly to blend everything well. Bring the mixture to a simmer over medium-high heat, then add the 10 frozen vegetable potstickers and cook for 5-7 minutes on medium-low heat, following package instructions if available.

3-While the soup simmers, wilt about 2 cups of spinach in a small frying pan and set it aside. Once the potstickers are cooked, taste the broth and adjust seasoning as needed for the perfect balance. Finally, remove the pot from heat and gently stir in 150-200 grams of silken tofu before serving in bowls topped with chili crisp oil, chopped green onions, sesame seeds, and the wilted spinach.