A warm bowl of dumpling ramen is the kind of dinner that feels like a hug: pillowy frozen dumplings, slurpy instant noodles, a fragrant soy-sesame chicken broth, bright spinach, and a soft-baked egg with a runny yolk. It’s fast enough for a weeknight but cozy enough for a rainy Sunday. If you love comforting soups—think along the lines of timeless, soothing bowls like Grandma’s Chicken Soup, the ultimate comfort in a bowl—this dumpling ramen will quickly become a go-to.
Why you’ll love this dish
This recipe gives you big flavor with minimal fuss: frozen dumplings make it almost effortless, instant ramen keeps the cook time short, and simple seasonings turn plain broth into something savory and satisfying. It’s budget-friendly, customizable, and kid-approved—perfect for anyone who wants a fast meal that still feels special.
“Crisp green spinach, soft boiled egg, and dumplings all in one bowl—comfort food that’s ready in under 20 minutes.”
Why try it tonight? Because it’s quick (30 minutes or less), uses mostly pantry staples, and scales easily for families or meal prep.
Step-by-step overview
Before you start, here’s what happens in the pot: you gently soft-boil eggs and chill them; you simmer a chicken broth flavored with soy and sesame; you add frozen dumplings until they float and heat through; then you slip in ramen noodles and wilt fresh spinach. Finish by assembling bowls and topping with halved eggs, sliced green onions, and black sesame seeds. Expect a total active time of about 15–25 minutes depending on egg timing and how quickly your broth comes to a simmer.
What you’ll need
- 4 frozen dumplings (per 2 servings) — pork, chicken, or vegetable dumplings work.
- 2 packages instant ramen noodles (discard seasoning packets or reserve for another use)
- 4 large eggs
- 6 cups chicken broth (use low-sodium if watching salt)
- 2–3 tbsp soy sauce (to taste)
- 1 tsp toasted sesame oil
- 2 handfuls fresh spinach leaves
- 2 green onions, thinly sliced
- Black sesame seeds, for garnish
- Salt and freshly ground black pepper, if needed
Substitution notes: use vegetable broth and vegetarian dumplings to make it meat-free. For a gluten-free bowl, choose gluten-free dumplings and rice noodles instead of instant ramen.
Step-by-step instructions
- Bring a medium pot of water to a rolling boil. Carefully lower 4 eggs into the water. Cook 6–7 minutes for soft-boiled yolks.
- While eggs cook, prepare an ice water bath. Transfer eggs to the ice bath immediately to stop cooking. Let cool, then peel and halve just before serving.
- In a large pot, bring 6 cups of chicken broth to a gentle simmer. Stir in 2–3 tablespoons soy sauce and 1 teaspoon toasted sesame oil. Taste and adjust seasoning.
- Add frozen dumplings directly to the simmering broth. Cook 8–10 minutes, or until dumplings rise and are heated through (check one to ensure no cold center).
- Add instant ramen noodles to the pot and cook 2–3 minutes until tender, stirring gently to prevent sticking. If your ramen cooks very quickly, add it in the last 2 minutes.
- Stir in fresh spinach leaves and let them wilt for 1–2 minutes—bright green and tender.
- Divide noodles, dumplings, and spinach into serving bowls. Ladle hot broth over each bowl. Top with halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds. Serve immediately.
Best ways to enjoy it
Serve this bowl steaming hot with simple sides like a small cucumber salad or quick kimchi for acidity and crunch. For a weekend twist, consider pairing it with something sweet—try a light pancake or fruit bowl if you’re making a brunch spread; this works surprisingly well with a fluffy strawberry pancake bowl with creamy topping for a mother-daughter brunch or lazy Saturday. Garnish ideas: chili oil, toasted nori strips, or a squeeze of lime for brightness.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Keep broth and solids together if you’ll consume within that timeframe.
- Freezing: I don’t recommend freezing a fully assembled bowl (noodles and dumplings change texture). You can freeze plain broth (up to 3 months) and cook dumplings and noodles fresh.
- Reheating: Reheat gently on the stove—bring broth to a simmer then add dumplings and noodles to warm through. Avoid high heat to prevent rubbery eggs and overcooked noodles. If storing components separately, add fresh spinach at the end.
Pro chef tips
- Don’t overcrowd the pot when cooking dumplings; they need room to circulate and heat evenly.
- Use low-sodium chicken broth so you can control salt with soy sauce. Taste as you go.
- To get perfectly soft-boiled eggs every time, use a timer: 6 minutes produces a jammy yolk; 7 minutes is slightly firmer. Transfer to ice bath immediately.
- If your dumplings are frozen together, separate them under cold running water before adding to simmering broth to avoid clumping.
- Toast sesame seeds lightly in a dry pan for 30 seconds for extra aroma before sprinkling.
Creative twists
- Spicy miso: Add 1–2 tsp miso paste and a splash of chili oil for umami heat.
- Seafood swap: Use shrimp dumplings or add peeled shrimp in the last 2 minutes to change the protein.
- Vegetarian: Substitute vegetable broth and veggie dumplings; add mushrooms for extra depth.
- Crunch toppings: Crispy shallots or fried garlic add texture to every spoonful.
- Cold-weather boost: Stir in a spoonful of gochujang for warmth and complexity.
Common questions
Q: How long does this recipe take from start to finish?
A: Total time is roughly 20–30 minutes: eggs 6–7 minutes plus cooling, dumplings 8–10 minutes, and noodles 2–3 minutes. Active cooking time overlaps (you can simmer broth while eggs cook), so plan about 20 minutes.
Q: Can I use fresh dumplings instead of frozen?
A: Yes. Fresh dumplings typically cook faster—check package instructions and watch for them to float; usually 4–6 minutes. Reduce the dumpling cooking time accordingly.
Q: Is it safe to reheat dumpling ramen?
A: Yes, if stored properly in the fridge and reheated to a simmer. Avoid freezing cooked noodles and dumplings together, because texture degrades. Reheat on the stove rather than in the microwave for best results.
Q: How do I make this vegetarian or gluten-free?
A: Use vegetable broth and meat-free dumplings for vegetarian. For gluten-free, choose gluten-free dumplings and swap instant ramen for rice noodles or gluten-free ramen.
Q: Can I make this ahead for meal prep?
A: Partially. Make and freeze broth separately; store dumplings and noodles uncooked or cooked separately in the fridge and assemble each serving fresh to maintain texture.
If you want more cozy, quick-bowl ideas, try recipes that balance simplicity and comfort like the chicken soup linked earlier. Enjoy crafting a bowl that’s fast, flavorful, and fully customizable.
Dumpling Ramen
Ingredients
Main Ingredients
- 4 pieces frozen dumplings (pork, chicken, or vegetable)
- 2 packages instant ramen noodles discard seasoning packets or reserve for another use
- 4 large eggs for soft-boiling
- 6 cups chicken broth use low-sodium if watching salt
- 2-3 tablespoons soy sauce to taste
- 1 teaspoon toasted sesame oil
- 2 handfuls fresh spinach leaves
- 2 pieces green onions, thinly sliced
- black sesame seeds, for garnish
- salt and freshly ground black pepper, if needed
Instructions
Preparation
- Bring a medium pot of water to a rolling boil. Carefully lower 4 eggs into the water. Cook for 6–7 minutes for soft-boiled yolks.
- While eggs cook, prepare an ice water bath. Transfer eggs to the ice bath immediately to stop cooking. Let cool, then peel and halve just before serving.
Cooking
- In a large pot, bring 6 cups of chicken broth to a gentle simmer. Stir in 2–3 tablespoons of soy sauce and 1 teaspoon of toasted sesame oil. Taste and adjust seasoning.
- Add frozen dumplings directly to the simmering broth. Cook for 8–10 minutes, or until dumplings rise and are heated through.
- Add instant ramen noodles to the pot and cook for 2–3 minutes until tender, stirring gently to prevent sticking.
- Stir in fresh spinach leaves and let them wilt for 1–2 minutes.
Assembly
- Divide noodles, dumplings, and spinach into serving bowls. Ladle hot broth over each bowl. Top with halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds. Serve immediately.