Put the finely grated garlic and ginger in a large heatproof bowl suitable for hot oil, or an unheated metal saucepan. Keep the curry paste, parsley, tahini, and soy sauce aside.

Heat the oil in a small pan until shimmering, not smoking. Carefully pour it over the garlic and ginger. Let the sizzling settle, then stir in the curry paste, parsley, tahini, and soy sauce.

Boil the vegan noodles in unsalted water according to their packet instructions. Add bok choy during the last 2 minutes, until tender. Lift out the noodles and bok choy. Keep 1 litre (about 4 cups) of the hot cooking water for the broth before draining anything.

Cook vegan gyoza suitable for boiling according to the packet instructions, especially when frozen. Use the same pot or a separate pot as needed. Keep them intact by avoiding a vigorous boil, then lift them out.

Gradually whisk 750 ml (about 3 cups) of the hot reserved water into the flavor base. Taste, then add up to 250 ml (about 1 cup) more for a lighter broth. If the cooking water is salty or very starchy, use hot plain water instead. Taste before adding extra soy sauce or curry paste.

Divide the noodles, bok choy, and dumplings among four small bowls. Pour over the hot broth. Top with optional scallions, sesame seeds, chili oil or chili crisp, lime, and nori. Serve immediately.