Dumpling Ramen Bowl Recipe

Introduction

Dumpling Ramen Bowl is a comforting and flavorful meal that combines tender dumplings, savory broth, and fresh greens with the convenience of instant ramen noodles. This recipe is perfect for a quick yet satisfying dinner that feels special without requiring hours in the kitchen.

Ingredients

• 12 frozen dumplings
• 2 packages instant ramen noodles
• 2 large eggs
• 2 cups fresh spinach leaves
• 4 cups chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced
• 1 teaspoon black sesame seeds

Instructions

1. Step 1: Bring a pot of water to a boil and carefully add the eggs. Cook for 6-7 minutes for soft-boiled eggs. Transfer them to an ice water bath and let cool before peeling and halving.
2. Step 2: In a large pot, bring the chicken broth to a simmer. Add the soy sauce and sesame oil, stirring to combine and develop a flavorful base.
3. Step 3: Add the frozen dumplings directly to the simmering broth. Cook for 8-10 minutes until the dumplings 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 the noodles from sticking.
5. Step 5: Add fresh spinach leaves to the 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

• Use room temperature eggs and start timing once the water returns to a boil for perfectly soft-boiled eggs.
• Any type of frozen dumplings work well, including pork, chicken, or vegetable varieties.
• Adjust the amount of soy sauce to your taste, as some brands can be saltier than others.
• Substitute fresh spinach with bok choy or other leafy greens for a different flavor and texture.
• Store leftover components separately to prevent noodles from becoming mushy.

Storage

Store any leftover broth, dumplings, noodles, and greens separately in airtight containers in the refrigerator for up to 2 days. When reheating, warm the broth and dumplings first, then add noodles and greens just before serving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade dumplings instead of frozen?

Yes, homemade dumplings can be used. Just ensure they are fully cooked in the broth and adjust the cooking time accordingly depending on their size and filling.

What if I don’t have instant ramen noodles?

You can substitute with fresh ramen, soba, or udon noodles. Adjust cooking time based on the noodle type to avoid overcooking.

Dumpling Ramen Bowl Recipe

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4.9 from 118 reviews

This Dumpling Ramen Bowl is a flavorful and hearty meal combining savory chicken broth, tender frozen dumplings, soft-boiled eggs, fresh spinach, and instant ramen noodles. Enhanced with soy sauce, sesame oil, and garnished with green onions and black sesame seeds, this recipe offers an easy, comforting bowl perfect for a quick lunch or dinner.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese-inspired

Ingredients

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Dumplings and Noodles

• 12 frozen dumplings
• 2 packages instant ramen noodles

Broth and Flavorings

• 4 cups chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil

Vegetables and Garnishes

• 2 cups fresh spinach leaves
• 2 green onions, sliced
• 1 teaspoon black sesame seeds

Eggs

• 2 large eggs

Instructions

1. Cook Soft-Boiled Eggs: Bring a pot of water to a boil and carefully add the eggs. Cook for 6-7 minutes for soft-boiled consistency. Transfer eggs to an ice water bath and let cool completely before peeling and halving them.
2. Prepare Broth: In a large pot, bring 4 cups of chicken broth to a simmer. Stir in the soy sauce and sesame oil to create a flavorful base for the ramen.
3. Cook Dumplings: Add the frozen dumplings directly to the simmering broth. Cook for 8-10 minutes, or until the dumplings float to the surface and are fully heated through.
4. Add Ramen Noodles: Drop the instant ramen noodles into the pot and cook for 2-3 minutes until the noodles are tender. Stir gently during cooking to prevent noodles from sticking together.
5. Wilt Spinach: Add the fresh spinach leaves to the hot broth and allow them to wilt for 1-2 minutes until bright green and tender.
6. Assemble Bowls: Divide the noodles, dumplings, and spinach evenly between serving bowls. Ladle the hot broth over each bowl. Top with the halved soft-boiled eggs, sliced green onions, and sprinkle with black sesame seeds for garnish.

Notes

• For perfectly soft-boiled eggs, use room temperature eggs and start timing once water returns to boil.
• Any variety of frozen dumplings work well—pork, chicken, or vegetable.
• Adjust soy sauce quantity based on saltiness of brand or personal preference.
• Fresh spinach can be substituted with bok choy or other leafy greens.
• Store leftover components separately to avoid noodles becoming mushy.

Keywords: dumpling ramen, soft boiled eggs, chicken broth ramen, easy ramen recipe, frozen dumplings soup, quick ramen bowl