Dumpling Ramen Bowl Recipe

Introduction

This Dumpling Ramen Bowl combines the comforting flavors of tender dumplings and savory broth with fresh spinach and perfectly soft-boiled eggs. It’s a quick, satisfying meal that elevates instant ramen into something truly special and nourishing.

Ingredients

• Frozen dumplings (quantity as desired)
• 1 package instant ramen noodles
• 2 eggs
• 1 cup fresh spinach
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced
• Black sesame seeds for garnish

Instructions

1. Step 1: Prepare soft-boiled eggs. Bring a pot of water to a boil and carefully add the eggs. Cook for 6-7 minutes for a soft-boiled center. Transfer eggs to an ice water bath to cool before peeling and halving.
2. Step 2: Heat and season broth. In a large pot, bring the chicken broth to a simmer. Stir in soy sauce and sesame oil to create a flavorful base.
3. Step 3: Cook dumplings in broth. Add frozen dumplings directly to the simmering broth. Cook for 8-10 minutes, or until they float to the surface and are heated through.
4. Step 4: Add ramen noodles. Add the instant ramen noodles to the pot and cook for 2-3 minutes until tender. Stir gently to prevent the noodles from sticking together.
5. Step 5: Wilt fresh spinach. Add fresh spinach leaves to the hot broth and let them wilt for 1-2 minutes until they become bright green and tender.
6. Step 6: Assemble and serve. Divide the noodles, dumplings, and spinach between serving bowls. Ladle hot broth over each bowl, then top with halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds.

Tips & Variations

• For extra heat, add a drizzle of chili oil or a pinch of red pepper flakes to the broth before serving.
• Try swapping chicken broth for vegetable broth to make this recipe vegetarian-friendly (use vegetable dumplings accordingly).
• If you prefer a firmer egg yolk, cook the eggs for 8 minutes instead of 6-7.
• Add mushrooms or thinly sliced carrots to the broth for more texture and nutrition.

Storage

Store any leftover ramen and broth in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth if needed. For best texture, add fresh spinach and eggs only when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings cook faster—usually 3-5 minutes. Keep an eye on them as they cook to avoid overcooking.

Can I make this recipe vegan?

Absolutely. Use vegetable broth, vegan dumplings, and skip the eggs. Add more veggies like bok choy or mushrooms for extra flavor.

Dumpling Ramen Bowl Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

A comforting and flavorful Dumpling Ramen Bowl featuring tender dumplings, soft-boiled eggs, fresh spinach, and instant ramen noodles in a savory chicken broth seasoned with soy sauce and sesame oil. This quick and easy stovetop recipe combines convenience with delicious homemade taste, perfect for a satisfying meal any day of the week.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Broth and Seasoning

• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil

Main Ingredients

• 1 package frozen dumplings (about 12 pieces)
• 1 package instant ramen noodles (discard seasoning packet)
• 2 large eggs
• 2 cups fresh spinach leaves

Toppings

• 2 green onions, thinly sliced
• 1 teaspoon black sesame seeds

Instructions

1. Prepare soft-boiled eggs: Bring a pot of water to a boil, then carefully lower in the eggs. Cook for 6-7 minutes to achieve a soft-boiled texture. Once done, transfer eggs to an ice water bath to cool completely. Peel the eggs and slice them in half just before serving.
2. Heat and season broth: In a large pot, bring the chicken broth to a gentle simmer over medium heat. Stir in the soy sauce and sesame oil to season and deepen the broth’s flavor.
3. Cook dumplings in broth: Add the frozen dumplings directly into the simmering broth. Let them cook for 8-10 minutes, stirring occasionally, until they float to the surface and are thoroughly heated.
4. Add ramen noodles: Place the instant ramen noodles into the pot with the broth and dumplings. Cook for 2-3 minutes until the noodles become tender, stirring gently to prevent sticking.
5. Wilt fresh spinach: Add fresh spinach leaves to the pot and allow them to wilt in the hot broth for 1-2 minutes, until they turn bright green and are tender.
6. Assemble and serve: Divide the noodles, dumplings, and spinach evenly between serving bowls. Ladle the hot broth over each bowl, then top with the halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds for added texture and flavor.

Notes

• For extra richness, you can use homemade chicken broth or add a splash of mirin to the broth.
• If you prefer vegetarian, substitute the chicken broth with vegetable broth and use vegetarian dumplings.
• Adjust soy sauce amount to taste if you want a less salty broth.
• Soft-boiled eggs can be prepared ahead of time and refrigerated for up to 2 days.
• Add chili oil or fresh chili slices if you like a bit of heat.

Keywords: dumpling ramen bowl, instant ramen, soft boiled eggs, chicken broth soup, easy ramen recipe, Asian soup, quick dinner