Description
A warm and comforting dumpling ramen bowl perfect for chilly evenings, featuring tender dumplings, silky ramen noodles, and fresh spinach in a savory broth.
Ingredients
Scale
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 10–12 frozen dumplings (your choice of variety)
- 2 packs instant ramen noodles
- 2 eggs
- 2 cups fresh spinach
- 2 green onions, sliced
- Black sesame seeds, for garnish
- Water, for boiling eggs
Instructions
- In a small pot, bring water to a gentle boil. Carefully add the eggs and let them cook for about 6-7 minutes for a soft-boiled consistency. Once done, transfer the eggs into an ice water bath to stop the cooking process. After they’ve cooled, gently peel and halve them. Set aside for later.
- In a large pot, pour in the chicken broth and bring it to a simmer over medium heat. Add the soy sauce and sesame oil, stirring gently to combine.
- Add the frozen dumplings to the simmering broth and let them cook for about 8-10 minutes, or until they float to the surface and are heated through. Then, add the instant ramen noodles and cook for an additional 2-3 minutes until they become tender.
- Stir in the fresh spinach leaves and let them wilt in the hot broth for about 1-2 minutes until they are bright green and tender.
- Divide the noodles, dumplings, and spinach into serving bowls, ladle the hot broth over each portion, and top with the halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds.
Notes
Taste the broth before serving and adjust seasoning if needed. Store leftovers in separate containers to maintain noodle texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: ramen, dumplings, comfort food, easy recipe, cozy meals