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Dumpling Ramen Bowl

A cozy one-pot dish featuring delicious dumplings, tender ramen, and a fragrant broth, perfect for a quick and comforting meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the broth and noodles
  • 4 cups Chicken broth
  • 2 tablespoons Soy sauce
  • 1 tablespoon Sesame oil
  • 4 packages Instant ramen noodles
For the toppings
  • 1 cup Fresh spinach
  • 4 large Eggs for soft boiling
  • 2 cups Frozen dumplings
  • 2 tablespoons Green onions sliced for garnish
  • 1 tablespoon Black sesame seeds for garnish

Method
 

Preparation
  1. Bring a pot of water to a boil, then carefully add the eggs. Cook for 6-7 minutes for a soft-boiled consistency. Transfer to an ice water bath to cool before peeling and halving.
  2. In a large pot, bring chicken broth to a gentle simmer. Mix in soy sauce and sesame oil, stirring to create a flavorful base.
Cooking
  1. Add frozen dumplings directly to the simmering broth. Cook for 8-10 minutes or until dumplings float and are heated through.
  2. Toss in instant ramen noodles and cook for 2-3 minutes until tender. Stir gently to prevent sticking.
  3. Add fresh spinach to the pot. Let it wilt for 1-2 minutes until it's bright green and tender.
Serving
  1. Divide noodles, dumplings, and spinach into bowls, ladle hot broth over each, and top with the halved soft-boiled eggs, sliced green onions, and a sprinkle of black sesame seeds.

Notes

If you have leftovers, store in the fridge for about 3-4 days. Add a splash of water when reheating as noodles and dumplings may soak up the broth.