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Dumpling Ramen Bowl

A cozy and comforting bowl of Dumpling Ramen, perfect for cold nights, filled with soft-boiled eggs, tender spinach, and fluffy dumplings.
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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
  • 8 pieces Frozen dumplings Use any variety you prefer.
  • 4 packs Instant ramen noodles Any flavor can be used.
  • 4 pieces Eggs Soft-boiled for the best texture.
  • 4 cups Fresh spinach Washed and roughly chopped.
  • 6 cups Chicken broth Can be substituted with vegetable broth.
  • 3 tablespoons Soy sauce Adjust to taste.
  • 1 tablespoon Sesame oil For flavor.
  • 2 pieces Green onions Sliced, for garnish.
  • 1 tablespoon Black sesame seeds For garnish.

Method
 

Preparation
  1. Boil a pot of water and carefully add the eggs. Cook for 6-7 minutes for that perfect soft-boiled consistency.
  2. Transfer the eggs to an ice water bath to cool, then peel and halve them.
Cooking
  1. In a large pot, bring the chicken broth to a simmer. Stir in the soy sauce and sesame oil to create a flavorful base.
  2. Add the frozen dumplings directly to the broth. Cook for 8-10 minutes, until they float and are heated through.
  3. Toss in the instant ramen noodles and let them cook for 2-3 minutes until tender. Stir gently so they don’t stick together.
  4. Add the fresh spinach leaves to the pot and let them wilt for 1-2 minutes until vibrant and tender.
Assembly
  1. 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

Timing is key: Add your dumplings to the broth before the noodles; they’ll heat through perfectly by the time the noodles are done. For more heat, add chili oil or sriracha. Fresh garlic or ginger can enhance the flavor. For heartier options, add mushrooms or bok choy during the spinach step. Leftovers can be stored in the fridge for up to 3 days.