Vegan Gyoza Soup Fusion Recipe

Cut the cabbage into approximately 1-inch pieces and cut the ends off the Shimeji mushrooms.
Chop the green onions into small pieces. Reserve the bottoms for the soup, and utilize the tops for garnishing.
Add 1 tbsp of neutral-flavored oil to a pot over medium heat.
First, add the shimeji mushrooms and cook for 3 minutes. Next, introduce the bottoms of the green onions, 1 heaping tablespoon of ginger, 3 tbsp of Thai red curry paste, and the 3 cloves of minced garlic. Cook for an additional minute.
Next, add 4 cups of vegetable broth, 1 can of coconut milk, and 4 cups of cabbage (or bok choy). Bring it to a boil and let it simmer for 3 to 4 minutes.
Next, add the noodles and simmer for another 2 minutes or until the noodles separate.
Add 1 tbsp of maple syrup or sugar and 1 tbsp of fresh lime juice.
Top each bowl of soup with the cooked gyoza, spicy oil and garnish with sesame seeds and the other half of the green onions. Enjoy!

While the soup is simmering, cook the gyoza according to package instructions.
I steamed the gyoza in a non-stick pan with ½ cup of water and covered with the lid. I steamed them for about 4 mins flipping halfway.
Once the 4 minutes was up I drained an excess water and cooked the gyoza for 30 seconds per side in soy sauce to crisp them up and give the a delicious flavour.