Description
Enjoy this Dumpling Ramen Bowl, a Japanese Ramen classic that’s as cute as it is delicious. This ramen bowl recipe combines tender dumplings, soft-boiled eggs, and fresh spinach in a flavorful broth. Perfect for anyone craving a noodle bowls ramen comfort meal with ramen hacks to simplify cooking.
Ingredients
Scale
- 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
- Bring a pot of water to boil and carefully add eggs. Cook for 6-7 minutes for soft-boiled consistency. Transfer to ice water bath and let cool before peeling and halving.
- In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine and create a flavorful base.
- Add frozen dumplings directly to the simmering broth. Cook for 8-10 minutes or until dumplings float to the surface and are heated through.
- Add instant ramen noodles to the pot and cook for 2-3 minutes until tender. Stir gently to prevent sticking.
- Add fresh spinach leaves to the hot broth and let them wilt for 1-2 minutes until bright green and tender.
- 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.
Notes
- For perfectly soft-boiled eggs, use room temperature eggs and start timing once water returns to boil
- Any type of frozen dumplings work well – pork, chicken, or vegetable varieties
- Adjust soy sauce to taste preference, some brands are saltier than others
- Fresh spinach can be substituted with bok choy or other leafy greens
- Store leftover components separately to prevent noodles from becoming mushy
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soups-and-stews
- Cuisine: Asian
Nutrition
- Calories: 485
- Fat: 18 g
- Carbohydrates: 58 g
- Protein: 22 g