Dumpling Ramen Bowl Recipe

Introduction

This Dumpling Ramen Bowl is a comforting and flavorful meal that’s quick to prepare. Combining tender dumplings, savory broth, and fresh spinach, it’s perfect for a cozy night in. The soft-boiled eggs add a rich finishing touch that brings the dish together beautifully.

Ingredients

• Frozen dumplings (quantity as desired)
• Instant ramen noodles (1 packet)
• Eggs (2 large)
• Fresh spinach (1 cup)
• Chicken broth (4 cups)
• Soy sauce (2 tablespoons)
• Sesame oil (1 teaspoon)
• Green onions (2, sliced)
• Black sesame seeds (1 teaspoon)

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 center. Transfer 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 the soy sauce and sesame oil to create a flavorful base.
3. Step 3: Add the frozen dumplings directly to the simmering broth. Cook for 8-10 minutes until they float to the surface and are heated through.
4. Step 4: Add the instant ramen noodles to the pot and cook for 2-3 minutes until tender. Stir gently to prevent 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 bowl and top with halved soft-boiled eggs, sliced green onions, and black sesame seeds.

Tips & Variations

• For extra flavor, add a splash of rice vinegar or a pinch of chili flakes to the broth.
• Use pork or vegetable dumplings as alternatives to suit your taste.
• If you prefer a firmer egg yolk, reduce boiling time to 5 minutes; for a softer one, cook a little longer.
• Adding mushrooms or bamboo shoots can give more texture and depth to the soup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat until warmed through. It’s best to store the dumplings and noodles separately if possible to prevent them from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be used and usually cook faster. Just keep an eye on them to avoid overcooking.

Can I make this recipe vegetarian?

Absolutely. Use vegetable broth and vegetable dumplings, and replace soy sauce with a vegetarian-friendly alternative if needed.

Dumpling Ramen Bowl Recipe

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★★★★★

4.6 from 145 reviews

This Dumpling Ramen Bowl is a comforting and flavorful dish combining tender dumplings, soft-boiled eggs, fresh spinach, and instant ramen noodles in a savory chicken broth enhanced with soy sauce and sesame oil. Topped with green onions and black sesame seeds, this easy-to-make bowl offers a perfect balance of textures and umami flavors, ideal for a satisfying meal any time of day.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 frozen dumplings
• 1 package instant ramen noodles
• 2 large eggs
• 2 cups fresh spinach leaves
• 4 cups chicken broth

Seasonings and Garnishes

• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced
• 1 teaspoon black sesame seeds

Instructions

1. Prepare soft-boiled eggs: Bring a pot of water to a rolling boil. Gently add the eggs and cook for 6-7 minutes for a soft-boiled consistency. Immediately transfer them to an ice water bath to stop the cooking process. Once cooled, peel the eggs carefully and slice them in half.
2. Heat and season broth: In a large pot, bring the chicken broth to a gentle simmer. Stir in the soy sauce and sesame oil to create a savory and aromatic broth base.
3. Cook dumplings in broth: Add the frozen dumplings directly into the simmering broth. Cook for 8-10 minutes or until the dumplings float to the surface and are thoroughly heated through.
4. Add ramen noodles: Add the instant ramen noodles to the pot and cook for 2-3 minutes until tender, stirring gently to prevent them from sticking together.
5. Wilt fresh spinach: Add the fresh spinach leaves to the hot broth and allow them to wilt, stirring occasionally, for 1-2 minutes until they turn bright green and tender.
6. Assemble and serve: Divide the cooked noodles, dumplings, and spinach into serving bowls. Ladle the hot broth evenly over the bowls. Top each serving with the halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds. Serve immediately for best flavor and texture.

Notes

• You can substitute chicken broth with vegetable broth for a lighter or vegetarian version if using vegetarian dumplings.
• If fresh spinach is unavailable, baby spinach or other leafy greens like bok choy can be used.
• Adjust soy sauce quantity according to your salt preference or use low-sodium soy sauce for a healthier option.
• Make sure not to overcook the eggs to maintain the creamy yolk texture.
• This recipe can be easily doubled to serve more people.

Keywords: dumpling ramen, soft-boiled eggs, instant ramen noodles, chicken broth soup, Asian comfort food, quick ramen recipe