Description

A comforting and delicious Dumpling Ramen Bowl recipe that combines the heartiness of dumplings with the slurp-worthy noodles in a flavorful broth, topped with soft-boiled eggs and fresh spinach.

Ingredients

Dumplings:

12 frozen dumplings

Ramen Bowl:

2 packages instant ramen noodles
2 large eggs
2 cups fresh spinach leaves
4 cups chicken broth
3 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, sliced
1 teaspoon black sesame seeds

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Instructions

1. Bring a pot of water to boil and carefully add eggs. Cook for 6-7 minutes for soft-boiled consistency. Transfer to ice water bath and let cool before peeling and halving.

2. In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine and create a flavorful base.

3. Add frozen dumplings directly to the simmering broth. Cook for 8-10 minutes or until dumplings float to the surface and are heated through.

4. Add instant ramen noodles to the pot and cook for 2-3 minutes until tender. Stir gently to prevent sticking.

5. Add fresh spinach leaves to the hot broth and let them wilt for 1-2 minutes until bright green and tender.

6. Divide 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

Swap chicken broth with vegetable broth to keep it fully vegetarian.

For extra spice, add chili oil or sriracha before serving.

Customize with mushrooms, tofu, or corn for more texture and flavor.

Use air-fried or pan-seared dumplings for a different texture twist.