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Dumpling Ramen Bowl

A warm and cozy dumpling ramen bowl that combines creamy broth with tender dumplings for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pkg Frozen dumplings Choose your favorite type.
  • 2 packets Instant ramen noodles Any flavor you prefer.
  • 2 large Eggs For soft boiling.
  • 4 cups Chicken broth Can substitute with vegetable broth.
  • 2 tbsp Soy sauce Adjust to taste.
  • 1 tbsp Sesame oil Adds rich flavor.
  • 1 cup Fresh spinach Can substitute with bok choy.
  • 4 stalks Green onions Sliced for garnish.
  • 1 tbsp Black sesame seeds For garnish.

Method
 

Preparation
  1. Bring a pot of water to a boil and carefully add the eggs. Cook for 6-7 minutes for perfect soft-boiled eggs. Transfer them to an ice water bath to cool, then peel and halve.
Cooking the Broth
  1. In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring well to create a flavorful base.
  2. Toss in the frozen dumplings directly into the simmering broth. Cook for 8-10 minutes until they float to the surface and are heated through.
  3. Add the instant ramen noodles to the pot and cook for 2-3 minutes until tender. Stir gently to prevent sticking.
  4. Stir in fresh spinach leaves and let them wilt for 1-2 minutes until they’re bright green and tender.
Serving
  1. Divide the noodles, dumplings, and spinach between serving bowls. Ladle hot broth over each bowl, topping with halved eggs, sliced green onions, and a sprinkle of black sesame seeds.

Notes

This dish stays good in the fridge for about 3 days in an airtight container. For freezing, store the broth separately. When reheating, consider adding a bit of extra sesame oil for fresh flavor.