Directions:

• 1.

  In a hot pan on medium heat, sauté the garlic, shallots, and scallion until fragrant, about 1 minute.

• 2.

  To the pan add the broth, and bring it to a simmer, about 3 minutes.

• 3.

  Stir in the miso paste until melted and fully incorporated. Stir in the red curry paste until melted and fully incorporated. Season with soy sauce, fish sauce, and sugar.

• 4.

  Plop in the frozen soup dumplings and cover. Let simmer on medium heat for 10 minutes or until cooked through. Be sure to gently shake the pan about half way through the cooking time to ensure that the soup dumplings don't stick to the bottom of the pan.

• 5.

  Serve with scallions, sesame seeds, and extra chili oil!

• 6.

  Enjoy!