Dumpling Ramen Bowl (Print-Friendly Version)
Tender dumplings, ramen noodles, and soft-boiled eggs unite in a savory broth with fresh spinach and aromatic garnishes.
# What You'll Need:
→ Dumplings and Noodles
01 -
12 frozen dumplings
02 -
2 packages instant ramen noodles
→ Broth and Seasoning
03 -
960 ml chicken broth
04 -
45 ml soy sauce
05 -
15 ml sesame oil
→ Produce
06 -
2 cups fresh spinach leaves
07 -
2 tablespoons sliced green onions
→ Eggs and Garnish
08 -
4 large eggs
09 -
1 teaspoon black sesame seeds
# How to Make It:
01 -
Bring a pot of water to a gentle boil and carefully add 4 large eggs. Cook for 6 to 7 minutes until the whites are set and yolks remain creamy. Immediately transfer eggs to an ice water bath to stop cooking. Peel and halve before serving.
02 -
In a large pot, bring 960 ml chicken broth to a gentle simmer. Add 45 ml soy sauce and 15 ml sesame oil, stirring to combine for a fragrant and savory base.
03 -
Add 12 frozen dumplings directly into the simmering broth. Cook for 8 to 10 minutes until they float to the surface and are fully cooked through.
04 -
Add 2 packages of instant ramen noodles to the pot with dumplings. Cook for 2 to 3 minutes, stirring gently to prevent clumping and achieve tender, springy noodles.
05 -
Toss in 2 cups fresh spinach leaves and allow to wilt for 1 to 2 minutes, adding color and mild freshness to the broth.
06 -
Ladle broth, dumplings, noodles, and spinach into bowls. Arrange halved soft-boiled eggs on top, then sprinkle sliced green onions and black sesame seeds before serving.
# Additional Tips:
01 -
Store broth separately from noodles and dumplings to prevent sogginess when refrigerating leftovers.