Plant-Based Gyoza & Udon Noodle Soup

• Add plant-based Asian mushroom sauce, plant-based fish sauce, vegetable stock powder, the rice wine vinegar and the water (for the soup). Bring to a simmer, 2-3 minutes. • Add udon noodles and cook, stirring occasionally with a fork, until noodles are separated, 2-3 minutes. • Add baby spinach leaves and cook, stirring, until wilted, 1 minute. Remove from heat and cover to keep warm.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable gyoza, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. • Add the water (for the gyoza) and cover tightly with a lid or foil (watch out, the water may spatter!). • Cook until gyoza are tender and water is evaporated, 4-5 minutes.