Dumpling Ramen Bowl Recipe

Introduction

This Dumpling Ramen Bowl is a comforting and quick meal, combining tender dumplings, flavorful broth, and fresh greens. It’s perfect for busy weeknights when you want something warm and satisfying without the fuss.

Ingredients

• Frozen dumplings
• Instant ramen noodles
• Eggs
• Fresh spinach
• Chicken broth
• Soy sauce
• Sesame oil
• Green onions
• Black sesame seeds

Instructions

1. Step 1: Prepare soft-boiled eggs by bringing a pot of water to a boil. Carefully add the eggs and cook for 6-7 minutes for a soft yolk. Transfer the eggs to an ice water bath to cool before peeling and halving.
2. Step 2: In a large pot, bring the chicken broth to a simmer. Stir in soy sauce and sesame oil to create a flavorful broth base.
3. Step 3: Add frozen dumplings directly to the simmering broth. Cook for 8-10 minutes until the dumplings float and are heated through.
4. Step 4: Add instant ramen noodles to the pot and cook for 2-3 minutes, stirring gently to keep noodles from sticking.
5. Step 5: Add fresh spinach leaves to the hot broth and let them wilt for 1-2 minutes until bright green and tender.
6. Step 6: Divide noodles, dumplings, and spinach between serving bowls. Ladle hot broth over each and top with halved soft-boiled eggs, sliced green onions, and black sesame seeds.

Tips & Variations

• Use vegetable broth instead of chicken broth for a vegetarian version.
• Swap frozen dumplings for fresh ones if available for an even better texture.
• Add chili oil or sriracha for a spicy kick.
• Try different greens like bok choy or kale if you prefer.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the noodles. It’s best to keep dumplings separate if planning to store for longer to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade dumplings instead of frozen?

Absolutely! Homemade dumplings will work wonderfully and may even enhance the flavor and texture of the dish.

How do I prevent the noodles from getting mushy?

Add the noodles last and cook them just until tender (2-3 minutes), then serve immediately to keep their texture firm.

Dumpling Ramen Bowl Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

This Dumpling Ramen Bowl is a comforting and flavorful dish featuring tender dumplings, soft-boiled eggs, fresh spinach, and tender ramen noodles in a savory chicken broth enhanced with soy sauce and sesame oil. It’s a quick and satisfying meal perfect for any ramen lover seeking an elevated noodle soup experience.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Dumplings and Noodles

• Frozen dumplings – 8 to 10 pieces
• Instant ramen noodles – 1 package (about 85g)

Broth and Seasonings

• Chicken broth – 4 cups
• Soy sauce – 2 tablespoons
• Sesame oil – 1 teaspoon

Eggs and Vegetables

• Eggs – 2 large
• Fresh spinach leaves – 1 cup, packed
• Green onions – 2 stalks, thinly sliced
• Black sesame seeds – 1 teaspoon

Instructions

1. Prepare soft-boiled eggs: Bring a pot of water to a rolling boil. Carefully add the eggs and cook for 6 to 7 minutes to achieve a soft-boiled yolk. Immediately transfer the eggs to an ice water bath to cool for a few minutes. Once cooled, peel the eggs and slice them in half lengthwise.
2. Heat and season broth: In a large pot, bring the chicken broth to a simmer over medium heat. Stir in the soy sauce and sesame oil to infuse the broth with rich, savory flavors, creating a well-balanced base for the soup.
3. Cook dumplings in broth: Add the frozen dumplings directly into the simmering broth. Cook for 8 to 10 minutes or until the dumplings float to the surface and are fully heated through, indicating they are cooked.
4. Add ramen noodles: Gently add the instant ramen noodles to the pot. Allow them to cook for 2 to 3 minutes until tender. Stir carefully to prevent the noodles from sticking to each other or the bottom of the pot.
5. Wilt fresh spinach: Add the fresh spinach leaves to the hot broth and noodles. Let them wilt for 1 to 2 minutes or until they turn bright green and become tender, adding freshness and nutrition to the bowl.
6. Assemble and serve: Divide the cooked noodles, dumplings, and spinach between individual serving bowls. Ladle the hot broth over the contents. Top each bowl with halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds for added texture and visual appeal. Serve immediately.

Notes

• For extra protein, consider adding cooked chicken, tofu, or shrimp.
• Adjust soy sauce quantity based on your desired saltiness level.
• Use vegetable broth as a substitute to make the dish vegetarian-friendly.
• To make peeling eggs easier, use slightly older eggs or peel under running water.
• This recipe can be customized with additional vegetables like mushrooms or corn.

Keywords: dumpling ramen bowl, ramen soup, dumplings, soft boiled eggs, instant ramen, chicken broth, asian noodle soup