Easy Creamy Potsticker Soup

To a medium pot over medium heat add sesame oil. Add the garlic, ginger and onion and saute for 3-4 minutes until softened.
Add in the vegetable stock paste, miso, coconut cream and Fly by Jin Zhong sauce, stir just to combine and then pour in the water, stirring or whisking constantly to combine.
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 (cook time may also vary according to package directions).
While the soup is simmering, wilt the spinach in a small frying pan and set aside.
Once the dumplings are cooked, taste and adjust the seasoning in the soup broth if necessary.
Take the soup off the heat and stir in the silken tofu.
Serve the soup in a bowl topped with Fly by Jing Sichuan Chili Crisp, chopped green onions, sesame seeds and wilted spinach.