Go Back
Dumpling Ramen Bowl

Dumpling Ramen Bowl

This Dumpling Ramen Bowl is a warm, deeply satisfying, and quick meal perfect for any night. It combines the slurpy joy of ramen with the hearty, savory bite of dumplings, all coming together in under 20 minutes. This flexible recipe is a complete and thoughtfully prepared meal without the stress.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12-15 frozen dumplings (your favorite kind, e.g., pork, chicken, or vegetable)
  • 2 packets instant ramen noodles (discard the seasoning packet or save for another use)
  • 2 large eggs
  • 2 cups fresh spinach
  • 4 cups low-sodium chicken broth
  • 2 tablespoons soy sauce (or tamari)
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced
  • 1 teaspoon black sesame seeds, for garnish

Equipment

  • small pot
  • large pot or Dutch oven
  • ice water bowl
  • serving bowls

Method
 

Instructions
  1. Cook the Eggs: Start by bringing a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for exactly 6 to 7 minutes. This is the sweet spot for a soft, jammy yolk. Once the time is up, immediately transfer them to a bowl of ice water. This stops the cooking process and makes them much easier to peel. Let them cool completely before peeling and slicing in half.
  2. Prepare the Broth: While the eggs are cooling, pour the chicken broth into a large pot or Dutch oven and bring it to a simmer over medium heat. Stir in the soy sauce and sesame oil. Give it a taste and adjust if needed. This simple combination creates a surprisingly flavorful base for your ramen.
  3. Cook the Dumplings: Gently add the frozen dumplings to the simmering broth. Let them cook for about 8-10 minutes. You’ll know they’re ready when they float to the surface and are plump and heated through. Avoid boiling the broth aggressively, as a gentle simmer is all you need.
  4. Add the Noodles: Now, add the instant ramen noodles directly into the pot with the dumplings and broth. Cook for just 2-3 minutes, stirring occasionally to separate the noodles as they soften. They cook quickly, so keep an eye on them to avoid mushiness.
  5. Wilt the Spinach: Turn off the heat and add the fresh spinach to the pot. The residual heat from the broth is more than enough to wilt the leaves perfectly in about a minute. They will turn bright green and become tender.
  6. Assemble Your Bowl: Carefully divide the noodles, dumplings, and spinach between two serving bowls. Ladle the hot, savory broth over everything. Finish by topping each Dumpling Ramen Bowl with a halved soft-boiled egg, a generous sprinkle of sliced green onions, and a pinch of black sesame seeds. Serve immediately and enjoy!

Notes

For a more flavorful broth, simmer it with a slice of ginger, a smashed garlic clove, or a dried shiitake mushroom. The ice bath for the soft-boiled eggs is crucial for easy peeling. To prevent noodles from clumping, gently separate them as they cook. Leftovers should be stored with the broth separate from the solid ingredients.