Dumpling Ramen Bowl
A cozy dish filled with plump dumplings, tender ramen noodles, and fresh spinach, all in a savory broth. Perfect for quick weeknight dinners or leisurely weekend lunches.
Ingredients
Main Ingredients
- 1 pack Frozen dumplings Any variety you like
- 2 packs Instant ramen noodles
- 4 large Eggs For soft-boiled eggs
- 3 cups Fresh spinach
- 4 cups Chicken broth Can substitute with vegetable broth
Flavor Enhancers
- 2 tbls Soy sauce
- 1 tbls Sesame oil
- 2 stalks Green onions Sliced for garnish
- 1 tbls Black sesame seeds For garnish
Instructions
Preparation
- Bring a pot of water to a boil and carefully add the eggs. Cook for 6-7 minutes for a perfectly soft-boiled consistency.
- Transfer the eggs to an ice water bath and let them cool before peeling and halving.
Cooking
- In a large pot, bring the chicken broth to a simmer. Add soy sauce and sesame oil, stirring to create a flavorful base.
- Directly add the frozen dumplings to the simmering broth. Cook for 8-10 minutes until the dumplings float to the surface and are heated through.
- Add the instant ramen noodles, cooking for 2-3 minutes until tender. Gently stir to prevent sticking.
- Toss in the fresh spinach leaves, allowing them to wilt for 1-2 minutes until bright green and tender.
- Divide the noodles, dumplings, and spinach between bowls. Ladle the hot broth over everything, then top with halved soft-boiled eggs, sliced green onions, and black sesame seeds.
Notes
For a beautiful presentation, layer the noodles first, followed by the dumplings and spinach. Pair it with pickled vegetables or a simple cucumber salad for added crunch. Leftovers can be stored in the fridge for up to three days; keep components separate for best texture.