Build the aromatic base. Heat a large pot over medium heat and add the oil. Once warm, add the chopped onion, ginger, garlic, and scallion whites. Sauté and stir occasionally, until the onions are soft and translucent but not browned (7 mins).

Cook the mushrooms and tofu. Add the sliced mushrooms to the pot and cook for about 10 minutes, stirring occasionally, until they release their moisture and begin to soften. Add the cubed tofu and a splash of soy sauce to the pot and continue to cook for another 10 minutes. Push the ingredients to the sides of the pot to create a small clearing. Add the red curry paste directly to the pot and let it toast for about 1 minute, then mix in with everything,

Create the broth. Pour in the broth or miso soup and raise the heat slightly until the soup reaches a gentle simmer. If you’re not using miso soup: add the soy sauce at this stage. Then, place the miso paste in a mug or small bowl, ladle in some hot broth, and whisk until smooth. Pour the mixture back into the pot, stirring gently to combine. This prevents the miso from clumping or becoming bitter.

Finish the soup base. Stir in the coconut milk and let the soup simmer for about 5 minutes. Add the spinach and stir until just wilted, which should take only a few moments.

Add the dumplings. You have two options: 1) For a chewy texture and fewer overall steps, add the dumplings directly to the soup. Continue cooking the soup until the dumplings are cooked through. 2) Or, for a crispier texture, pan sear according to package instructions, then combine the dumplings with the soup in your individual serving bowls.

Garnish and serve. Ladle the soup into bowls and finish with scallion greens, sesame seeds, and chili crisp as desired.