Description
A quick and comforting dumpling ramen bowl that comes together in no time, featuring flavorful broth, frozen dumplings, instant ramen, and fresh spinach.
Ingredients
Base Ingredients
- 4 large eggs (For soft-boiled eggs)
- 4 cups chicken broth (Use good quality broth)
- 3 tablespoons soy sauce (Adjust to taste)
- 2 teaspoons sesame oil (For flavor)
- 16 ounces frozen dumplings (No need to thaw)
- 4 ounces instant ramen noodles (Use preferred brand)
- 4 cups fresh spinach (To wilt in broth)
- 4 tablespoons green onions (Sliced for garnishing)
- 1 tablespoon black sesame seeds (For topping)
Instructions
Cooking the Eggs
- Bring a pot of water to boil and carefully add the eggs. Cook for 6-7 minutes for soft-boiled consistency.
- Transfer the eggs to an ice water bath and let cool before peeling and halving.
Making the Broth
- In a large pot, bring the chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine.
Cooking the Dumplings
- Add frozen dumplings directly to the simmering broth. Cook for 8-10 minutes or until dumplings float to the surface.
- Add instant ramen noodles to the pot and cook for 2-3 minutes until tender.
Final Assembly
- Add fresh spinach leaves to the hot broth and let them wilt for 1-2 minutes.
- Divide noodles, dumplings, and spinach between serving bowls. Ladle hot broth over each bowl and top with halved soft-boiled eggs, sliced green onions, and black sesame seeds.
Notes
For a more protein-rich meal, you can add leftover rotisserie chicken on top. If you have extra time, consider using fresh dumplings instead of frozen. Adjust the soy sauce in small amounts to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: asian, Japanese