1. Clean and slice the brown mushrooms. Peel and finely dice the onion and garlic. Peel and finely chop the ginger. Wash and drain the spinach. Set everything aside.

2. Heat up a large Dutch oven with some (sesame) oil. Add the sliced mushrooms and fry for about 5-6 minutes until nicely browned all over. Remove the mushrooms from the pot and add a little more oil, if necessary. Add the onion, garlic, and ginger and sauté briefly, then add the curry paste and heat up/fry as well for a moment. Deglaze with the veggie stock and coconut milk, then stir in the peanut butter and add the chili pepper (optional). Let the soup simmer for about 6-8 minutes over a medium high heat.

3. While the soup is simmering, heat a non-stick frying pan with some oil and briefly fry the dumplings (gyoza) until nicely browned. Set aside.

4. Add the drained spinach to the soup and let it wilt a bit. Season with salt and pepper. Add the dumplings to the soup and let them warm up a little, if needed. Serve the soup in bowls with some chopped peanuts, spring onion rings and some crispy chili oil (optional).