First, place a large saucepan or Dutch oven over a medium heat. Add the 1 tbsp of sesame oil. Once it's shimmering, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.

Pour in the chicken or vegetable stock, the low-sodium soy sauce, and the mirin. Stir everything together and bring the mixture to a gentle simmer. Let it bubble away gently for about 5 minutes to allow the flavours to infuse the stock.

Carefully add the frozen gyoza directly to the simmering broth. Give them a gentle stir to prevent them from sticking to the bottom of the pan. Cook for 5-7 minutes, or according to the packet instructions, until the gyoza are cooked through and float to the surface.

Reduce the heat to low so the broth is no longer bubbling. Now it's time to add the miso. What works best for me is to ladle a little of the hot broth into a small bowl and add the miso paste to it. Whisk until you have a smooth, lump-free slurry, then pour this back into the main pot. Stir gently to combine. This step ensures the miso dissolves perfectly.

Add the baby spinach to the pot. It will look like a lot, but it will wilt down in the hot broth in just a minute or two. Give it a gentle stir.

Turn off the heat completely. Stir in the toasted sesame oil – adding it at the end preserves its wonderful nutty aroma.

Ladle the gyoza soup into four deep bowls, making sure to distribute the gyoza and spinach evenly. Garnish generously with the sliced spring onions, red chilli (if using), and a sprinkle of toasted sesame seeds before serving immediately.