Description
This Dumpling Ramen Bowl is a delightful meal that warms both the body and soul!
Ingredients
Scale
- 12 frozen dumplings (any variety)
- 2 packages instant ramen noodles (discard seasoning packets)
- 3 large eggs
- 2 cups fresh spinach leaves
- 4 cups chicken broth
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, sliced
- 1 tsp black sesame seeds
Instructions
- Start by boiling the eggs. Place them in a pot filled with water and bring it to a gentle boil. Let them cook for 6–7 minutes for a perfect soft-boiled texture. Meanwhile, prepare a bowl of ice water. Once the time is up, immediately transfer the eggs into the ice water to halt the cooking process.
- In a large pot, pour in 4 cups of chicken broth and bring it to a simmer over medium heat. Add 3 tablespoons of soy sauce and a tablespoon of sesame oil.
- Add the frozen dumplings carefully into the pot. Allow them to cook for approximately 8–10 minutes until they float to the surface.
- Add both packages of instant ramen noodles and cook them for 2–3 minutes.
- Fold in the fresh spinach leaves and let them cook for another 1–2 minutes just until they wilt.
- Carefully divide the cooked noodles, dumplings, and spinach into individual bowls. Pour the hot broth over each bowl generously. Top with halved soft-boiled eggs, sliced green onions, and black sesame seeds.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 1200 mg
- Protein: 25 g