Sauté the Aromatics: Place a large saucepan or Dutch oven over a medium heat and add the sesame oil. Once it's shimmering, add the minced garlic, grated ginger, and the white parts of the spring onions. Sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.

Create the Broth: Pour the chicken or vegetable stock into the pan and bring it to a gentle simmer. Let it bubble away for about 5 minutes to allow the aromatic flavours to infuse the liquid.

Cook the Dumplings: Reduce the heat to low so the broth is barely simmering. Add the frozen dumplings directly to the pot. Cook for 5-7 minutes, or according to the package instructions, until they are cooked through and float to the surface.

Wilt the Greens: In the last 2 minutes of the dumplings cooking, add the pak choi to the broth. Let it wilt gently in the warm liquid. It should be tender but still have a slight bite.

Prepare the Miso: Turn off the heat. Ladle a small amount of the hot broth into a small bowl and add the white miso paste. Whisk until the miso is completely dissolved and smooth. Pour this mixture back into the main pot along with the soy sauce. Stir gently to combine everything. Have a taste and add a little more soy sauce if needed. I find that this is the best way to ensure the miso incorporates without any lumps.

Cook the Noodles: While the dumplings are cooking, bring a separate pan of water to a boil. Add the ramen noodles and cook according to the package directions, usually for about 3-4 minutes. Once cooked, drain them well.

Assemble the Bowls: Divide the cooked noodles between two deep bowls. Carefully ladle the hot broth over the noodles. Arrange the cooked dumplings and pak choi in each bowl.

Garnish and Serve: Top your dumpling ramen bowl with a soft-boiled egg (halved), a sprinkle of the green parts of the spring onions, and a scattering of toasted sesame seeds. For a little kick, add a drizzle of chilli crisp. Serve immediately while it’s steaming hot.