Go Back
Delicious Dumpling Ramen Bowl filled with savory broth and tender dumplings.

Dumpling Ramen Bowl

A cozy and comforting one-pot meal featuring dumplings, instant ramen noodles, soft-boiled eggs, and vibrant greens in a savory chicken broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 package Frozen dumplings Use your favorite variety
  • 2 packets Instant ramen noodles Discard the seasoning packets if desired
  • 4 large Eggs For soft-boiled eggs
  • 4 cups Chicken broth The soul of the dish
  • 2 tablespoons Soy sauce For seasoning the broth
  • 1 tablespoon Sesame oil For flavor
  • 1 cup Fresh spinach Add color and nutrition
  • 2 tablespoons Green onions Sliced for topping
  • 1 tablespoon Black sesame seeds For garnish

Method
 

Preparation
  1. Boil the eggs: Bring a pot of water to boil, then carefully add the eggs. Cook for 6-7 minutes for perfect soft-boiled consistency. Chill them in an ice water bath to cool before peeling and halving.
  2. Simmer the broth: In a large pot, bring chicken broth to a gentle simmer. Mix in soy sauce and sesame oil, stirring to create a flavorful base.
Cooking
  1. Cook the dumplings: Toss your frozen dumplings directly into the simmering broth. Cook for 8-10 minutes until they float and are heated through.
  2. Add ramen noodles: Toss in instant ramen noodles and cook for 2-3 minutes until tender. Stir gently to keep them from sticking.
  3. Incorporate spinach: Add fresh spinach to the pot. Let it sauté for 1-2 minutes until bright green and tender.
Serving
  1. Serve: Divide the noodles, dumplings, and spinach into bowls, ladle hot broth over each, and top with the halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds.

Notes

If you have leftovers, store them in the fridge for up to 3 days, keeping the soup separate from the noodles to prevent sogginess. Reheat on the stovetop.