Dumpling Ramen Bowl
A comforting dish combining tender dumplings, slurpy noodles, and savory broth, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 pieces Frozen dumplings
- 2 packs Instant ramen noodles
- 2 pieces Eggs Soft-boiled
- 2 cups Fresh spinach
Broth Ingredients
- 4 cups Chicken broth Homemade for better flavor is recommended.
- 2 tablespoons Soy sauce Adjust according to taste.
- 1 tablespoon Sesame oil Adjust according to taste.
Garnish Ingredients
- 2 tablespoons Sliced green onions
- 1 tablespoon Black sesame seeds
Instructions
Preparation
- Bring a pot of water to boil and carefully add the eggs. Cook for 6-7 minutes for a soft-boiled consistency. Once cooked, transfer them to an ice water bath to cool. After cooling, peel and halve the eggs.
- In a large pot, bring the chicken broth to a simmer. Add the soy sauce and sesame oil, stirring to combine and create a flavorful base.
Cooking
- Add the frozen dumplings directly to the simmering broth. Cook for 8-10 minutes or until the dumplings float to the surface and are heated through.
- Add the instant ramen noodles to the pot and cook for 2-3 minutes until tender. Stir gently to prevent sticking.
- Add the fresh spinach leaves to the hot broth and let them wilt for 1-2 minutes until bright green and tender.
- Divide the noodles, dumplings, and spinach between serving bowls. Ladle the hot broth over each bowl and top with halved soft-boiled eggs, sliced green onions, and black sesame seeds.
Notes
Serve hot with extra soy sauce or chili oil on the side. Leftovers can be stored in an airtight container in the fridge for 2-3 days, but noodles may become softer when reheated. Consider using homemade broth for improved flavor, and feel free to mix in additional vegetables.