Let's talk texture because this wholesome bowl has it all, from slippery, slurpable tofu dumplings, to a velvety coconutty broth, just-tender greens and crunchy fried shallots on top. It's a lot, but we won't stop you from going totally nuts and adding noodles from the pantry if that's where you want to go with this.
Peel and finely slice eschalot. Chop broccoli into florets. Cut mushrooms into thick slices.
Heat oil in a medium saucepan over medium heat. Add eschalot, mushroom and pinch of salt and cook, stirring, for 1–2 minutes or until slightly caramelised and softened.
Add turmeric, chilli bean paste and miso paste and cook, stirring, for 30 seconds or until fragrant and slightly darkened in colour. Add 500ml (2 cups) water, coconut milk and stock cube and bring to a simmer. Cook for 4–5 minutes to infuse flavours.
Cook dumplings in microwave according to packet instructions.
Add broccoli to broth and simmer for 1–2 minutes or until just tender. Stir through spinach until wilted.
Divide dumplings and vegetables between bowls and spoon over broth. Serve topped with crispy shallots.