Heat the oil in a large pot or Dutch oven and sautè the green onions (white and light green parts only, reserve the dark parts for garnishing) for 1-2 minutes over medium heat.

Add the garlic and ginger and cook for another minute until fragrant, then stir in the peanut butter.

Next, add the mushrooms, edamame beans, baby corn, sugar snap peas, frozen gyoza, noodles, vegetable stock and soy sauce. Stir to make sure the dumplings and noodles are submerged in the liquid.

Cook for 4-5 minutes until the gyoza and noodles are cooked through. At this point, you may need to add more vegetable stock, depending on how much liquid the dumplings and noodles absorb and how thick you want your soup.

Serve hot, garnished with sliced spring onions and some crushed red chili flakes if you like.