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Dumpling Ramen Bowl

A cozy and hearty bowl of ramen topped with tender dumplings, fresh spinach, and a perfectly soft-boiled egg, all enveloped in a rich chicken broth.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package Frozen dumplings Any type—chicken, veggie, or pork.
  • 4 packs Instant ramen noodles Choose your favorite flavor.
  • 4 large Eggs For soft-boiled eggs.
  • 4 cups Chicken broth Use low-sodium for healthier option.
  • 3 tablespoons Soy sauce Use tamari for gluten-free option.
  • 1 tablespoon Sesame oil For a nutty aroma.
  • 2 medium Green onions Sliced for garnish.
  • 2 tablespoons Black sesame seeds For garnish and texture.
  • 4 cups Fresh spinach Can substitute with kale.

Method
 

Boil the Eggs
  1. Bring a pot of water to boil and carefully add the eggs.
  2. Cook for 6-7 minutes for soft-boiled consistency.
  3. Transfer eggs to an ice water bath, cool, peel, and slice in half.
Simmer the Broth
  1. In a large pot, bring chicken broth to a gentle simmer.
  2. Stir in soy sauce and sesame oil.
Cook the Dumplings
  1. Add the frozen dumplings to the simmering broth.
  2. Cook for 8-10 minutes until they float.
Add the Noodles
  1. Toss in instant ramen noodles and cook for 2-3 minutes until tender.
Wilt the Spinach
  1. Add fresh spinach leaves and let wilt for 1-2 minutes.
Serve Your Ramen Bowl
  1. Divide noodles, dumplings, and wilted spinach between bowls.
  2. Ladle broth over each bowl and garnish with eggs, green onions, and sesame seeds.

Notes

Prep all ingredients before you start cooking. You can customize the greens and proteins as desired.