Shop-bought dumplings are completely fine. Frozen dumplings from a Chinese or Korean supermarket are excellent value and cook from frozen. Look for ones with a slightly thicker wrapper — they hold up far better in broth.

Make it vegetarian. Use vegetable stock, mushroom stir-fry sauce instead of oyster sauce and vegetable dumplings, and check your miso, as some brands are made with fish stock. Verify every label yourself before serving it to anyone avoiding meat or fish.

Prefer less broth? Use half the liquid for a thicker, saucier bowl that clings to the noodles. This is the same option you can ask for when you order in the restaurant.

Crispy potatoes in ramen sounds strange until you try it. They soften slightly at the edges and stay crunchy in the middle. Add them at the very last second.

Make ahead. The broth can be made up to two days in advance without the miso. Cool it quickly, chill it within two hours and reheat until piping hot, in line with standard UK food safety guidance. Stir the miso in off the heat just before serving.

Equipment. A large saucepan of at least 3 litres for the broth, a second pan for the noodles, a deep frying pan or wok for the potatoes, a small pan for the eggs, a fine grater or microplane, a wire cooling rack, a slotted spoon, and two deep bowls warmed with hot water before serving.

Allergens. This recipe contains soya, wheat (gluten), egg, sesame and molluscs (oyster sauce). Dumpling wrappers and fillings vary widely, and some miso pastes and stocks also contain fish. Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

This is a home recipe inspired by Dumpling Dynasty at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.