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Peel and grate the garlic and ginger. Trim and finely slice the spring onions, keeping the white and green parts separate.
Preheat the oven to 180ºC fan. In a large baking dish, add chilli crisp, grated garlic, grated ginger, spring onion whites, miso paste, maple syrup, rice wine vinegar, peanut butter, tahini, and soy sauce.
Whisk everything together to combine. Pour in the coconut milk and just-boiled vegetable stock and stir well.
Add the ramen noodles, making sure they're submerged. Top with the frozen dumplings.
Place the dish in the oven and bake for 12-15 minutes until the noodles are al dente and the dumplings are cooked through.
Divide among bowls and scatter over black sesame seeds, fresh coriander leaves and the sliced spring onion greens. Serve while hot.