Dumpling Ramen Bowl (Print-Friendly Version)
A delicious bowl featuring tender dumplings, soft-boiled eggs, noodles, and fresh spinach in a rich broth.
# What You'll Need:
→ Broth
01 -
1 litre chicken broth
02 -
15 ml soy sauce
03 -
5 ml sesame oil
→ Dumplings and Noodles
04 -
300 g frozen dumplings
05 -
1 portion instant ramen noodles (approx. 85 g)
→ Eggs
06 -
2 large eggs
→ Vegetables and Garnish
07 -
60 g fresh spinach leaves
08 -
10 g sliced green onions
09 -
5 g black sesame seeds
# How to Make It:
01 -
Bring water to a rolling boil and gently add room temperature eggs. Cook for 6 to 7 minutes to achieve jammy yolks, then immediately transfer to an ice bath to halt cooking.
02 -
Heat chicken broth in a large pot and season with soy sauce and sesame oil, stirring to combine and infuse flavor.
03 -
Add frozen dumplings directly to the simmering broth and cook until they float to the surface, approximately 8 to 10 minutes, indicating they are heated through.
04 -
Stir in the instant ramen noodles and cook for 2 to 3 minutes until tender. Add fresh spinach leaves and wilt them by cooking for 1 to 2 minutes until bright green.
05 -
Divide noodles, dumplings, and broth among serving bowls. Halve the soft-boiled eggs and add on top. Garnish with sliced green onions and black sesame seeds before serving.
# Additional Tips:
01 -
Use room temperature eggs to ensure even cooking and prevent cracking during boiling.