Name: Dumpling Ramen Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 8-10 frozen dumplings; 1 package instant ramen noodles (discard seasoning packet); 2 large eggs; 1 cup fresh spinach leaves; 4 cups chicken broth; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 2 green onions, sliced; 1 teaspoon black sesame seeds

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Introduction

This comforting Dumpling Ramen Bowl brings together savory chicken broth, tender dumplings, and soft-boiled eggs for a satisfying meal. Fresh spinach and a sprinkle of sesame seeds add brightness and texture, making it a perfect dish to warm you up any day.

A white bowl with a brown rim filled with four light beige dumplings on the left side, soft yellow ramen noodles in the center, dark green leafy vegetables on the right, and two halves of a soft-boiled egg with a bright yellow yolk topped with black sesame seeds and red chili flakes on the lower right; the broth is a warm orange color with chili oil and small herbs floating around. The dish is placed on a white marbled surface with wooden chopsticks beside the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Frozen dumplings
Instant ramen noodles
Eggs
Fresh spinach
Chicken broth
Soy sauce
Sesame oil
Green onions
Black sesame seeds

Instructions

Prepare soft-boiled eggs: Bring a pot of water to a boil and carefully add the eggs. Cook for 6-7 minutes for a soft-boiled consistency. Transfer eggs to an ice water bath to cool before peeling and halving.
Heat and season broth: In a large pot, bring the chicken broth to a simmer. Stir in soy sauce and sesame oil to create a flavorful base.
Cook dumplings in broth: Add frozen dumplings directly to the simmering broth. Cook for 8-10 minutes or until the dumplings float to the surface and are heated through.
Add ramen noodles: Add instant ramen noodles to the pot and cook for 2-3 minutes until tender. Stir gently to prevent sticking.
Wilt fresh spinach: Add fresh spinach leaves to the hot broth and let them wilt for 1-2 minutes until bright green and tender.
Assemble and serve: Divide noodles, dumplings, and spinach between serving bowls. Ladle hot broth over each bowl, then top with halved soft-boiled eggs, sliced green onions, and black sesame seeds.

Tips & Variations

For extra richness, add a splash of mirin or a dash of chili oil to the broth.
Use vegetable broth to make a vegetarian version, and substitute dumplings accordingly.
Soft-boil eggs the night before for easy assembly at mealtime.

Storage

Store leftover broth, noodles, and dumplings separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the noodles. Soft-boiled eggs are best consumed fresh but can be refrigerated peeled for up to 2 days.

How to Serve

A white bowl filled with a rich ramen soup rests on a white marbled surface, topped with four soft dumplings placed on the left edge, their smooth, light beige wrappers slightly translucent. In the center, yellow curly noodles sit just below the surface of the broth, surrounded by bright green chopped scallions scattered across the top. To the right, two halves of a soft-boiled egg with bright orange yolks are sprinkled with black sesame seeds and chili flakes, sitting beside dark green cooked leafy vegetables that have a slightly shiny texture from the broth. The soup broth is a deep reddish-brown, showing a spicy oil sheen that pools lightly around the ingredients. A pair of wooden chopsticks rest on the top right corner near the bowl edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings cook faster, usually in about 4-6 minutes. Watch carefully until they float and are cooked through to avoid overcooking.

Is it okay to use any flavor of instant ramen noodles?

Yes, but using plain or lightly seasoned noodles is best to avoid overpowering the broth’s flavor. You can discard the seasoning packet or save it for another use.