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Dumpling Ramen Bowl

A cozy and flavorful bowl of dumplings and ramen noodles in a savory broth, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 4 cups Chicken broth Can substitute with vegetable broth for vegan option.
  • 2 tablespoons Soy sauce
  • 1 tablespoon Sesame oil
Main Ingredients
  • 1 package Frozen dumplings
  • 2 packages Instant ramen noodles Any flavor will work, discard the seasoning packet.
  • 2 large Eggs Soft-boiled.
  • 2 cups Fresh spinach Can substitute with other greens like kale.
  • 2 stalks Green onions Sliced for garnish.
  • 1 tablespoon Black sesame seeds For garnish.

Method
 

Preparation
  1. Bring a pot of water to boil and carefully add the eggs. Cook for 6-7 minutes, then transfer to an ice water bath. Once cooled, peel and halve.
  2. In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine.
Cooking
  1. Add frozen dumplings to the simmering broth and cook for 8-10 minutes until they float to the surface.
  2. Add the instant ramen noodles and cook for 2-3 minutes until tender, stirring gently.
  3. Add fresh spinach and let it wilt for 1-2 minutes.
Serving
  1. Divide noodles, dumplings, and spinach among serving bowls. Ladle hot broth over each bowl.
  2. Top with halved soft-boiled eggs, sliced green onions, and sprinkle with black sesame seeds.

Notes

For leftover storage, keep noodles separate from the broth in the fridge for up to 3 days. Reheat with a splash of broth to revive flavors. Variations include adding spicy chili oil or kimchi for extra flavor!