Description
A delightful blend of dumplings and ramen in a savory broth.
Ingredients
Scale
- 12 frozen dumplings
- 2 packages instant ramen noodles
- 2 large eggs
- 4 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cups fresh spinach leaves
- 2 green onions, sliced
- 1 teaspoon black sesame seeds
Instructions
- Begin by bringing a pot of water to a rolling boil. Carefully lower the eggs into the boiling water using a spoon. Set a timer for 6 to 7 minutes; this will give you soft-boiled eggs that are tender and creamy. Once your timer goes off, promptly transfer the eggs to an ice water bath to stop the cooking process. Let them cool for a few minutes, then gently peel and slice each egg in half, ready to adorn your dumpling ramen.
- In a large pot, pour in your chicken broth and bring it to a gentle simmer over medium heat. The aroma of the warm broth will set the stage for your dish. While it simmers, stir in the soy sauce and sesame oil. This step creates a seasoned base that enhances the flavor profile of your soup. Feel free to adjust the soy sauce amount based on how savory you like your broth.
- Add the frozen dumplings directly into the simmering broth. Let them cook for 8 to 10 minutes, or until they float to the surface and are heated through. This step not only cooks the dumplings but also infuses the broth with their flavors, making every sip as incredible as the last.
- Next, it’s time to introduce the ramen noodles! Stir in the noodles into the pot and let them cook for about 2 to 3 minutes. Keep an eye on them, stirring occasionally to prevent them from sticking together. Once tender, they should be ready to enjoy in no time.
- Add the fresh spinach leaves into the pot, allowing them to wilt in the hot broth for about 1 to 2 minutes until they become vibrant and tender. This step not only adds beautiful color but also boosts the nutrition of the dish.
- Once everything is cooked, it’s time to assemble your bowls! Divide the noodles, dumplings, and wilted spinach evenly among serving bowls. Ladle hot broth over each bowl, and finally, top it with the halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds for an extra touch. Enjoy your homemade dumpling ramen bowl soup while it’s hot!
Notes
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Calories: 400 kcal
- Sodium: 800 mg
- Protein: 20 g