Description
A comforting and delicious Dumpling Ramen Bowl recipe that combines the heartiness of dumplings with the slurp-worthy noodles in a flavorful broth, topped with soft-boiled eggs and fresh spinach.
Ingredients
Dumplings:
- 12 frozen dumplings
Ramen Bowl:
- 2 packages instant ramen noodles
- 2 large eggs
- 2 cups fresh spinach leaves
- 4 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 teaspoon black sesame seeds
Instructions
- Soft-Boiled Eggs: Bring a pot of water to boil and carefully add eggs. Cook for 6-7 minutes for soft-boiled consistency. Transfer to ice water bath and let cool before peeling and halving.
- Prepare Broth: In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine and create a flavorful base.
- Cook Dumplings: Add frozen dumplings directly to the simmering broth. Cook for 8-10 minutes or until dumplings float to the surface and are heated through.
- Cook Noodles: Add instant ramen noodles to the pot and cook for 2-3 minutes until tender. Stir gently to prevent sticking.
- Wilt Spinach: Add fresh spinach leaves to the hot broth and let them wilt for 1-2 minutes until bright green and tender.
- Serve: 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boiling, Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 1240mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 190mg
