Dumpling Ramen Bowl
A warm and comforting dish that combines tasty dumplings with flavorful ramen, perfect for a cozy dinner or quick lunch.
Ingredients
Main ingredients
- 1 package Frozen dumplings
- 2 packages Instant ramen noodles
- 2 Eggs For soft-boiled eggs
- 2 cups Fresh spinach
- 4 cups Chicken broth Can substitute with vegetable broth
- 3 tablespoons Soy sauce Adjust to taste
- 1 tablespoon Sesame oil
- 2 stalks Green onions Sliced for garnish
- 1 tablespoon Black sesame seeds For garnish
Instructions
Preparation
- Bring a pot of water to boil. Carefully add the eggs and cook for 6-7 minutes for a soft-boiled consistency.
- Once cooked, transfer the eggs to an ice water bath to cool. Peel and halve the eggs once cool.
Cooking
- In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine for a flavorful base.
- Add frozen dumplings directly into the simmering broth. Cook for 8-10 minutes until the dumplings float to the surface and are heated through.
- Add instant ramen noodles to the pot. Cook for 2-3 minutes, stirring gently to prevent sticking until the noodles are tender.
- Toss fresh spinach leaves into the hot broth. Let them wilt for 1-2 minutes until they are bright green and tender.
Serving
- Divide the 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.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for about 2-3 days. When reheating, add a little water or broth to help keep the noodles from getting too dry. For a richer flavor, try adding garlic or ginger to the broth as it simmers.