Dumpling Ramen Bowl
A comforting and quick dish that combines rich chicken broth, frozen dumplings, and instant ramen, topped with spinach and soft-boiled eggs for a delicious meal.
Ingredients
Main Ingredients
- 1 package Frozen dumplings
- 2 packs Instant ramen noodles
- 4 pieces Eggs For soft-boiling
- 4 cups Fresh spinach
- 8 cups Chicken broth Can substitute with vegetable broth
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 pieces Green onions Sliced, for garnish
- 1 tablespoon Black sesame seeds For garnish
Instructions
Preparation
- Bring a pot of water to a rolling boil. Carefully add eggs and let them cook for 6-7 minutes for soft-boiled consistency. Once done, transfer them to an ice bath to cool down before peeling and halving.
Cooking the Broth
- In a large pot, bring chicken broth to a gentle simmer. Stir in soy sauce and sesame oil until well combined.
Cooking Dumplings and Noodles
- Drop the frozen dumplings directly into the simmering broth and cook for 8-10 minutes, until they float to the surface.
- Toss in instant ramen noodles and cook for 2-3 minutes until they reach the desired tenderness, stirring gently.
Finishing Touches
- Add fresh spinach leaves into the broth and let them wilt for 1-2 minutes until bright green and tender.
- Divide the noodles, dumplings, and spinach among serving bowls. Ladle hot broth over each bowl, and finish with halved soft-boiled eggs, sliced green onions, and a sprinkling of black sesame seeds.
Notes
Feel free to swap in different types of broth or noodles based on your dietary preferences. Store leftovers in an airtight container for up to 3 days. For freezing, keep broth and noodles separate.