Chop up all of your fresh vegetables. Always wear gloves to chop your chiles.

Add everything in the 3 Chile Soup Broth category [except for any reserves listed for serving or garnishing] and bring to a simmer for 30 minutes covered. Then, turn off heat.

Pull your 1"diakon radish and your 1" ginger pieces from pot. Fine chop 1 tablespoon from each piece and place back in pot.

Add any fresh reserves [at any amount you desire] to your pot and cover. No heat required. You'll want this dish layered with some crisp to your soup.

● Turn your broth back on to a simmer. ● You have 2 options at this stage. You can steam your frozen buns for 15 to 20 minutes or, you can microwave them separately for 2 minutes each as per manufactures directions. Steaming is much better tho.

To steam: ● Place buns on steaming rack. ● Fill bottom of a pot with 1" water. ● Bring to a heavy boil. ● Turn down to medium low heat and gently place steaming basket and buns inside. Make sure water isn't touching your buns. ● Cover pot with a tight fitting lid and steam for 15 to 20 minutes. ● Check intermittently to make sure they're still steaming. Don't lift lid tho. You'll be able to see the stream rising from the side of your lid.

● Prepare to plate.
● Gently lift bun from steamer.
● Place in your serving bowl first. ● Ladle hot broth into bowl around your bun. ● Garnish bowl as you desire. Or, serve with fresh herbs and vegetables and allow your guests to garnish.
● Also, serve along with fish and Soy sauce. A good idea is to fill soup spoons with additional Siracha Garlic Chile Sauce. ● Serve immediately. Enjoy!