1-Getting started: Getting started with creamy potsticker soup is fun and straightforward, even if you’re new to cooking. First, gather and prepare all your key ingredients, such as chopping garlic and ginger, dicing the onion, and measuring out the liquids. This step ensures everything goes smoothly once you start heating the pot.

2-In a large pot, begin by sautéing garlic and ginger over medium heat until they release their aroma, which takes about 2 minutes. This builds a flavorful base for your creamy potsticker soup. Then, add the onion and continue cooking until it’s softened, blending those tastes together.

3-Next, incorporate the vegetable stock paste, miso paste, coconut cream, and dumpling sauce, stirring well to combine. Pour in the water while whisking to create a smooth broth bring it to a simmer over medium-high heat. Once it’s bubbling, add the frozen vegetable potstickers and cook for 5-7 minutes on medium-low heat until they’re tender and cooked through.

4-While the soup simmers, wilt the spinach in a separate pan and set it aside for later. After the dumplings are done, taste the soup and adjust seasoning as needed for that perfect balance. Finally, remove from heat, gently stir in the silken tofu, and serve in bowls topped with chili crisp, chopped green onions, sesame seeds, and the wilted spinach.