Description
This Dumpling Ramen Bowl recipe combines tender frozen dumplings, flavorful chicken broth, and instant ramen noodles to create a comforting Asian-inspired soup. Topped with soft-boiled eggs, fresh spinach, green onions, and black sesame seeds, it makes a quick and satisfying meal perfect for any day of the week.
Ingredients
Main Ingredients
- 12 frozen dumplings
- 2 packages instant ramen noodles
- 4 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cups fresh spinach leaves
- 2 large eggs
- 2 green onions, sliced
- 1 teaspoon black sesame seeds
Instructions
- Prepare Soft-Boiled Eggs: Bring a pot of water to a boil and carefully lower in the eggs. Cook for 6-7 minutes for a soft-boiled consistency. Transfer eggs immediately to an ice water bath to stop cooking. Once cool, peel the eggs and slice them in half.
- Make Broth Base: In a large pot, bring 4 cups of chicken broth to a simmer. Stir in 3 tablespoons of soy sauce and 1 tablespoon of sesame oil to create a savory, aromatic base for the soup.
- Cook Dumplings: Add the 12 frozen dumplings directly into the simmering broth. Cook them for 8-10 minutes until they float to the surface and are thoroughly heated through.
- Cook Ramen Noodles: Add 2 packages of instant ramen noodles into the pot with the broth and dumplings. Cook for 2-3 minutes until the noodles are tender, stirring gently to prevent sticking.
- Add Spinach: Toss in 2 cups of fresh spinach leaves and allow them to wilt in the hot broth for 1-2 minutes until bright green and tender.
- Assemble and Serve: Divide the cooked noodles, dumplings, and spinach evenly into serving bowls. Ladle hot broth over each bowl, then top with halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds. Serve immediately and enjoy.
Notes
- For perfectly soft-boiled eggs, use room temperature eggs and start timing once water returns to a boil.
- Adjust soy sauce quantity according to taste, as some brands are saltier than others.
- Fresh spinach can be substituted with bok choy or other leafy greens if preferred.
- Store leftover components separately to prevent noodles from becoming mushy.
- Use a slotted spoon to remove eggs and dumplings safely from boiling water.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soups-and-stews
- Method: Stovetop
- Cuisine: Asian
