1-First, prepare the filling if you’re making gyoza from scratch, but for this recipe, use frozen vegan gyoza to save time. Heat 1 tablespoon of neutral oil in a large pan over medium heat and add the 10 frozen vegan gyoza, frying until the bottoms turn brown and crispy, about 5 minutes.

2-Add 2 tablespoons of water, cover the pan quickly, reduce heat to low, and steam for about 5 minutes until the gyoza are heated through. Remove the lid, increase the heat, and cook for another 3 minutes to evaporate excess water and recrisp the bottoms.

3-Meanwhile, rinse the bok choy thoroughly. In a separate pot, bring 2 ¾ cups of vegetable stock to a boil, then add the 6 sliced cremini mushrooms and submerge the bok choy stems, simmering for 3-4 minutes until the stems soften.

4-Lay the bok choy down to cook the leaves, then add the 2 (7 oz / 200 gram) packages of noodles and cook according to package instructions, usually about 2½ minutes for fresh udon.

5-In serving bowls, mix 3 tablespoons of cashew butter or tahini with 2 tablespoons of soy sauce, 2 teaspoons of rice vinegar or white wine vinegar, and ¼ teaspoon of sesame oil to form a creamy paste. Add a ladle of hot broth to each bowl and stir to dissolve, then divide the noodles, stock, mushrooms, and bok choy among the bowls.

6-Top with the crispy gyoza and drizzle with 1-2 tablespoons of chili crisp before serving. Throughout these steps, remember alternatives like using tofu for a vegan adaptation or tamari for gluten-free options to keep the gyoza soup adaptable.