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Soak the noodles in boiling water while you make your soup.
Place a small saucepan over a medium heat. Add the butter and crispy chilli oil and stir to combine as the butter melts. When the butter is foaming, add the garlic and ginger and cook for half a minute, stirring, until fragrant and sizzling. Be careful not to let the garlic brown.
Pour in the chicken stock, soy milk, soy sauce and the mirin (if using). Bring the broth up to a gentle simmer, then add the frozen dumplings. Cook for 5 minutes, or until the dumplings float to the surface and are cooked through.
While the broth is simmering, make the spinach omelette. Heat the vegetable oil in a small non-stick frying pan over a medium heat. Add the spinach and cook, stirring to wilt, for 1 minute. Pour the eggs into the hot pan and swirl to create a thin, even omelette. Cook for 2 minutes, or until the egg is just set. Flip the omelette over in the pan and allow to cook for another minute. Then slide the omelette out onto a board and use a sharp knife to slice it into thin ‘noodles’. Set aside.
Use tongs to gently separate your noodles that have been soaking. Drain and divide the noodles among serving bowls. Spoon over the dumplings and broth. Top each bowl with a generous pile of the spinach omelette noodles and a sprinkle of herbs. Serve immediately and enjoy!