Heat chili crunch in a large pot over medium heat.
Add stir-fry veggies and sauté until tender, about 5 minutes.
Stir in Soyaki sauce and cook for 1 minute.
Pour in broth and simmer for 3-4 minutes.
Steam dumplings separately for 8-10 minutes, then add to the soup.
Serve hot, garnished with desired toppings.
