To start, heat up a bit of sesame oil in a pan. This will give everything a toasty, nutty flavor that sets a warm base for the soup.

Once the oil’s hot, add the chopped celery, cooking it until it softens and starts to turn translucent. Next, toss in the carrots. Let them cook down until they’re soft and slightly caramelized on the edges.

Finally, add the chopped red bell pepper and give everything a good stir to allow the vegetables to meld.

Once the veggies are softened, stir in a scoop of tomato paste, followed by a bit of miso paste and let these cook for a minute to deepen their flavors.

Sprinkle in some gochugaru, which provides a hint of gentle heat, and add a dash of garlic powder. To keep things from sticking, pour in a splash of water as the spices blend together.

Now, add a bit of coriander powder and cook it briefly, then stir in coconut cream, which will make the soup creamy.

Pour in about a cup of water to thin it out, then add a spoonful of peanut butter, a splash of dark soy sauce and a small piece of Galangal to bring a fresh, citrusy note.

To add an extra warmth to the broth, include a dollop of sriracha sauce. Stir everything together and allow the broth to come to a simmer.

As the soup simmers, cover the pan to let all those vibrant flavors meld together. Add just a small pinch of salt—since the soy sauce and sriracha add some saltiness, you won’t need much more.

While the soup simmers, set up your steamer. Add a bit of water and lightly brush the steamer tray with oil to prevent any sticking.

Place the frozen potstickers in the steamer and let them steam for about 3 minutes or until they’re fully warmed through and tender.

When you’re ready to serve, ladle the steaming hot soup into bowls, then add the tender dumplings on top.

For a final touch, garnish with a handful of edamame for crunch, a few fresh coriander leaves for brightness, and a squeeze of lemon to bring all the flavors to life.