Step 1

Cook the noodles and dumplings according to package instructions. Note that most noodles and dumplings may take anywhere from 3-8 minutes too cook.

Step 2

To a large pot over medium low heat, add the mushrooms and spread them out over the bottom of the pan. Allow the mushrooms to sear for 3 minutes, then flip and sear on the opposite side for 2-3 minutes, pressing down on the mushrooms occasionally until most of the water evaporates. Drizzle with 2 teaspoons of oil and a pinch of salt and sauté the mushrooms for an additional 1-2 minutes until golden brown. Remove the mushrooms from the pan and add more oil to the pan as needed to warm through.

Step 3

Once the oil is hot, add the white portion of the spring onions along with the pepper and a pinch of salt then sauté for about 2 minutes or until softened. Add the garlic and ginger, then stir and cook until fragrant.

Step 4

Add the gochujang, coriander, Five Spice, and sugar and stir the mixture frequently in the pan for about 2 minutes to help deepen the color of the gochujang.

Step 5

Stir in the peanut butter then pour in the vegetable broth. Whisk everything together until you get a uniform broth with no clumps.

Step 6

Bring the broth to a simmer, then lower the heat to the lowest setting. Pour in the tamari and milk, stir well to combine then leave on the heat for 1-2 minutes to warm through.

Step 7

To serve, portion out your noodles and dumplings as desired then ladle some broth to cover. Top with extra toppings like steamed veggies, your favorite plant-based protein (I used shredded tofu), cilantro, scallions and crushed peanuts.