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DUMPLING RAMEN BOWL

DUMPLING RAMEN BOWL with dumplings ramen eggs spinach green onions black sesame seeds

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Enjoy this Dumpling Ramen Bowl, a Japanese Ramen classic that’s as cute as it is delicious. This ramen bowl recipe combines tender dumplings, soft-boiled eggs, and fresh spinach in a flavorful broth. Perfect for anyone craving a noodle bowls ramen comfort meal with ramen hacks to simplify cooking.

Ingredients

Scale
  • 12 frozen dumplings
  • 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

  1. 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.
  2. In a large pot, bring chicken broth to a simmer. Add soy sauce and sesame oil, stirring to combine and create a flavorful base.
  3. Add frozen dumplings directly to the simmering broth. Cook for 8-10 minutes or until dumplings float to the surface and are heated through.
  4. Add instant ramen noodles to the pot and cook for 2-3 minutes until tender. Stir gently to prevent sticking.
  5. Add fresh spinach leaves to the hot broth and let them wilt for 1-2 minutes until bright green and tender.
  6. 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.

Notes

  • For perfectly soft-boiled eggs, use room temperature eggs and start timing once water returns to boil
  • Any type of frozen dumplings work well – pork, chicken, or vegetable varieties
  • Adjust soy sauce to taste preference, some brands are saltier than others
  • Fresh spinach can be substituted with bok choy or other leafy greens
  • Store leftover components separately to prevent noodles from becoming mushy

Nutrition