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Dumpling Ramen Bowl

A cozy bowl of nourishing comfort featuring tender dumplings, silky noodles, and fresh greens in a savory broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package Frozen dumplings Use your favorite type of frozen dumplings.
  • 2 packs Instant ramen noodles Any flavor you prefer can work.
  • 4 large Eggs For soft-boiled eggs.
  • 4 cups Fresh spinach Can substitute with other greens.
  • 6 cups Chicken broth Can be replaced with vegetable broth for a vegetarian option.
  • 3 tablespoons Soy sauce Adjust to taste for saltiness.
  • 1 tablespoon Sesame oil Enhances the flavor of the broth.
  • 2 stalks Green onions Sliced for topping.
  • 1 tablespoon Black sesame seeds For garnish.

Method
 

Preparation
  1. Bring a pot of water to boil and carefully add eggs. Cook for 6-7 minutes for a perfect soft-boiled consistency.
  2. Transfer eggs to an ice water bath to cool, then peel and halve.
Cooking
  1. In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine and create a flavorful base.
  2. Drop frozen dumplings directly into the broth. Cook for 8-10 minutes or until they float to the surface.
  3. Add instant ramen noodles and cook for another 2-3 minutes until tender, stirring gently to prevent sticking.
  4. Toss in fresh spinach and let it wilt for 1-2 minutes until bright green and tender.
Serving
  1. Divide noodles, dumplings, and spinach into serving bowls. Ladle hot broth over each bowl and top with halved eggs, sliced green onions, and a sprinkle of black sesame seeds.

Notes

If you have leftovers, store them in the fridge for about 3 days or freeze for up to 3 months — separate the broth from the noodles to avoid sogginess. Pro tip: Add toppings like crispy fried shallots or chili flakes for extra texture and flavor.