Dumpling Ramen
A comforting and quick bowl of dumpling ramen featuring frozen dumplings, instant noodles, and a savory soy-sesame chicken broth, topped with fresh spinach and a soft-boiled egg.
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.
Notes
For variations, consider using vegetable broth and dumplings for a meat-free version. Substitute ingredients based on dietary preferences as needed. Garnish ideas include chili oil or a squeeze of lime.