1-Begin with heating 1 tablespoon of neutral oil in a large pan over medium heat and adding 10 frozen vegan gyoza; fry until their bottoms are crispy and browned. Then, add 2 tablespoons of water, cover the pan, and steam on low heat until they’re heated through before uncovering to crisp the bottoms again.

2-In another pot, rinse 2 baby bok choy (halved) or 1 large bok choy (quartered) and bring 2 ¾ cups of vegetable stock to a boil.

3-Next, add 6 cremini mushrooms and submerge the bok choy stems, simmering for 3 to 4 minutes until they soften. Lay the bok choy down and add 2 packages (7 oz / 200 grams) of noodles, cooking per package instructions, about 2.5 minutes for fresh udon.

4-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 paste.

5-Pour the hot broth into the bowls to dissolve the paste, then divide the noodles and ladle the rest of the broth over them. Top with mushrooms, bok choy, and gyoza, and drizzle 1 to 2 tablespoons of chili crisp before serving. This approach ensures a creamy, flavorful result that’s ready in about 20 minutes total.